Baked Raspberry Tart

This was baked raspberry tart.

I like classic French fruit tart this kind of buttery custard filling as much as almond cream filling. Both go well with sweet tart fruit like these fresh raspberry in season. I adapted a recipe from Cook's Illustrated. I baked this tart at least twice a long time ago, following the recipe. Each time it turned out perfectly. So I knew this tart would be another perfection.

I didn't remember whether the baking time was actually much longer than what the recipe said when I baked this tart last time. I needed to bake for almost doubled time to see golden brown top. Then, the crust part got really dark. Did I do anything wrong? Anyway, the darken crust wasn't too bad - just super crisp. I loved the bright tartness of raspberries while J said "too tart!"