Well, it was bound to happen after a perfect outcome last week — FAIL!!!
Well, by my ideal standards anyway - no one else really noticed.
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The tart shell tasted very slightly burnt, which was obviously because of the double processing
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Over-gelled / too firm! I increased the gelatin very slightly because the tart was deeper and I was afraid about it slicing - 1.5 tsp for 2.75c filling (2c yogurt, 0.5c whole milk, 0.25c water for the gelatin).
At least I know exactly what I did wrong 
