Coming up next in the series of things I learnt at school, are tarts. I love both kinds – savory & sweet. A savory tart filled with cheese and all kinds of meats and veggies is great as an elegant hors d’oeuvre, appetizer or light main course and a sweet tart for dessert, filled with fresh fruits, rich nuts, irresistible chocolate or smooth ‘n’ silky cream….sounds yum 
. They make an elegant impression, showing off their outer beauty by revealing the fillings that go inside the shell. I believe serving a narrow slice of tart or a little tartlet is a stylish way to add finesse to any occasion. (Alright…I think you got the point?!)
While, I have acquired the skill of making the pastry dough for the tart shell after going to culinary school, I have to say that it’s not that easy if you wanna try it, just for kicks. It’s also not something for the weak at heart or if you are obsessive compulsive about a clean kitchen 
. It will get dirty, it will be a royal mess and it will take time to clean up. Steel yourself!!! Just go to the store and grab frozen pastry dough or a few tart shells and fill’em up with the most amazing things!
