If you enjoy the combination of hot and cold, try putting cold sliced tomatoes on top of the tart as soon as it comes out of the oven. Delicious. I would like to know why the egg and milk mixture is not used on the small tarts. Was this direction left out in error? Pat K., West Chester, Pa. Nope, Pat, not left out. The small tarts are so shallow that the custard layer would have been so small as to be insignificant - I was afraid it would cook too fast and become rubbery. If your crusts don't slip down the sides as you pre-bake them, you could probably pour about 3 tablespoons custard into each small tart. PJH

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