1.   At the last minute, the tart shells are filled and baked.

2.   At Bouley Bakery, Bill Yosses, the pastry chef, also said he would just use a little strawberry puree to line his tart shells.

3.   Bring to room temperature before filling tart shells.

4.   But by placing them in a tart shell you get the contrasting texture of the pastry, and its practicality.

5.   But I find it detracts from the contrasting textures of tart shell against cream.

6.   Cool tart shell on a wire cake rack while you make filling.

7.   Cover tart shell with foil or parchment paper.

8.   Dip each strawberry in the warm jam and fill the tart shell.

9.   Fill pre-baked phyllo tart shells, available in the frozen food case, with a rich fudge center.

10.   Fill each tart shell with mushroom mixture.