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First, we cut the recipe into the half; second, Instead of 10-inch tart pan, we used 4 small 4-inch tartlets; third, we used whole milk to replace the half and half; Fourth, we didn't have any jelly or jam on hand, so we cooked honey with lemon juice as a glaze. We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!
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