They do not need to be refrigerated, or allowed to rest, as you would with a butter-based crust. When they are cooled, then you fill them with an uncooked filling such as fresh fruit or ice cream, an already-cooked filling such as custard or pudding, or a combination. The photograph shown above is the Almond-Flaxseed Tart Shell layered with vanilla pastry cream, topped with sliced strawberries, and brushed with melted currant jelly. . . . . . . . . . . All rights reserved. Reproduction in whole or in part without permission is prohibited.
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