Yesterday we made pate sucree which today became the crust for our fruit tart. We also made pastry cream for the fruit tart. It's the same cream that is used for eclairs. Yum. To get a jump on tomorrow we made a flaky dough for a couple of pies (cherry and key lime chiffon).As good as the tart looked, I restricted myself to the small slice seen in the picture. I would like to keep my girlish figure but we are 7 days into the program and I feel it slipping away. giggle.
