When I was younger, I hated mustard! I was more of a ketchup fan. I would put ketchup on everything and anything! But as time is passing, my taste in food is changing and I now find myself eating things like Gerard's Mustard Tart!
The filling was easy to make: whip the eggs with the cream, add the mustards, whip and season with salt and pepper. It was the crust that I found a bit challenging.
The first time I made the pâte brisée by hand, the dough was very crumbly, I could hardly form a disk with it! It was impossible for me to roll it out, so I decided to remake it. The second time, I used the food processor method, that took me at most 5 minutes. The dough turned out soft and workable... Success!