Hi there. I live in South Africa where we use degrees celcius on our ovens. We love milk tart. My milk tart always came out tops in my conventional oven baked at 180 degrees celcius usually placed in the middle rack baked for approximately 30mins. Now I have a Smeg dual fuel/fan assisted oven and the top and sides are perfect but the bottom is soggy and curdled. My recipe is a liquid custard filling baked in biscuit pastry. Pse help as our favourite family recipe is stressing me out

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