Sweet Tarts!

Pour into a large stainless steel bowl, cover with plastic wrap and refrigerate until chilled. Allow the plastic wrap to actually touch the cream so a film does not form on its surface.

PREPARING THE TART CRUST

Take the dough that you've rested in the fridge and roll it out until it will fit a 9-inch tart pan. Place the dough in the pan, push it around the sides to eliminate any air pockets, and then roll the rolling pin along the top edge of the tart pan to remove the excess dough.

Take a fork and puncture some holes in the bottom of the tart. This is known as docking and will allow steam to escape. Now you will blind bake the tart shell. This means baking it without a filling since the filling is already cooked.

Cut out a round piece of parchment paper that will fit in the tart pan, including coming up the sides. Fill it with dry beans or pie weights and bake in a preheated 350 degree oven until you see the edges turning golden brown.

The beans and/or pie weights prevent the dough from puffing up as you bake it. Remove the paper and beans and continue baking until the bottom starts to turn golden brown. Allow the tart shell to cool before filling it.

ASSEMBLING THE TART

Take your pastry cream out of the fridge and whisk it until it becomes smooth. Fill the tart shell with the cream, spreading it out evenly, and leaving about a half inch of space at the top.

Top the cream with fruit. Here's where you can get real creative. Cover the top of the part with blueberries, raspberries, sliced bananas, strawberries, kiwis, poached pears, baked apples, chopped nuts, you name it.

You may wish to mix and match fruits. Indulge your impulses. You can serve the tart when it is completely topped or refrigerate it to re-thicken the cream. Then hedonistically lavish your palate and worry about the gym tomorrow.

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