I knew as soon as it was posted that I was going to make a change. Rather than use an ordinary pie crust, this just begged for a shortbread crust. I make my own pie crust all the time, but I have not made a shortbread crust before. As others reported, it did shrink a little, but not too badly. The amount of butter did cause some trouble. It melted and left some holes in the crust as it was baking.
I put the peaches on the bottom of my tart to try to get the crispy sugar shell on the top.
I think that we can universally say that the broiler is not the appropriate tool for making a creme brulee. It definitely did not make the hard caramelized sugar shell that I was looking for. And I was terrified of burning it up.
That said, we ate it tonight and even the kids liked it. It was surprisingly easy to make and I will probably do it again. But with a real kitchen torch next time.
I'm so glad everyone liked it!
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