Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using ...
In a small bowl, whisk together the lemon juice, pickle brine and salt. Pour over the tofu. Add some of the reserved tofu water to submerge the tofu completely if necessary. Seal the jar with a lid, ...