It's not "too hard" to make a French custard tart like this in your kitchen. If you enjoy baking, you can make it. The pastry is easily achieved using a simple biscuit crumb base. The vanilla custard is creamy and dreamy, and is a cream enriched version of the custard, crème pâtissière, used in many French Pâtisserie tarts, but even more cream-enriched. Thanks to Nagi Maehashi for this recipe from her recipe book "Recipe Tin Eats Tonight" that I based mine on.
