INGREDIENTS

INSTRUCTIONS

Make shell from pie dough to fit ring or tart pan. Be sure to use pie
dough that has been completely chilled. IT MUST BE COLD! Chill shell
after it has been formed before cooking. To cook shell, line cold raw
shell with parchment paper or aluminum circle that is cut 2 inches in
diameter larger than ring or pan. Fill lined shell to the brim with
raw beans. Bake shell at 375 for approximately 30 minutes or until
light brown. Let shell cool with beans still in place. While shell is
cooking, prepare the cream filling: Whip heavy cream until stiff. Add
chilled pastry cream to the whipped cream to taste. Refrigerate until
ready to use.  Assembly  Remove beans from thoroughly cooled shell.
Save the beans! They can  be used over and over as weights. Remove
cooked shell from ring or  pan and place on serving platter. Fill shell
with cream mixture.  Place thin slice of plain cake on top of cream.
This will help  prevent heavy fruit from sinking into the pastry cream
if the tart is  made hours in advance. Arrange fruit on top of cake in
a design of  your taste. Garnish with Glaze.  Busted and entered for
you by: Bill Webster  CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9176
Converted by MM_Buster v2.0m.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Find God. You were born to appreciate perfection”