The Art of French Pastry

parchment paper. You
can make it into a pouch
for the rice to facilitate
lifting out of the crust. Fill
the lining all the way to
the edges of the tart with
rice or beans. Bake with
this “faux filling” for 15
minutes, then remove the
faux filling and return the
tart shell to the oven.
Bake until golden brown
and evenly colored,