This week we baked “French Orange Cream Tart”. We started by making sweet cookie tart, the same one we used to make “Hamantaschen”. You would think that after figuring its for the first time, and making multiple batches of this dough will be a snap for me. Well, there was some almost over baked crust. So on the second bake, I didn’t remove the tart cover after 15 minutes of baking to prevent the edges from over-burning, which resulted in cracked edges. Don’t get me wrong, once this desert finds it way to our tummies, we were all in an explosion of delights!!! The texture of the cream brulee filling was oh so slight citrus tart with an amazing flaky tart to finish. What a great kick-off to start the summer!