I am picky about starches. When we made spanakopita, I was more interested in the fillo dough than the filling. I like the chocolate cookies better than the cream filling in an Oreo. When I was growing up I would often only eat the wonton skins and leave the wontons in the bowl. I never liked pie, but I love pie crusts. What makes one pie better than another for me is the quality of the crust.
All of this is just a long way of saying that I made two tarts: one with a prepared pie crust from weshop, and one with a scratch-made yeasted tart dough. The one with the yeasted tart dough was superior in every way. Since I'm such a starch connoisseur, I should have known. What makes one tart better than another is the crust.
Actually, that's not entirely accurate. There's also the roasted garlic puree in the custard, and chanterelles.
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