The Art of French Pastry

they absorb and retain its
flavor. It is important to
cook out all of the beer or
it too will make the
custard watery. For the
same reasons as in the
onion tart, I like to make
the custard with whole
milk, heavy cream, egg
yolk, and whole eggs.
The pie crust has to be
fully baked because once
it’s in contact with the