Nothing like a new kitchen toy! Last week I got a set of 3 1/2″ tart rings that I will use for both savory and sweet applications. I used them last weekend to make rhubarb frangipane tarts that I baked just before serving and topped with an almond vanilla sorbet. The rings are so smart!! Without a bottom the crust came out flakier than ever without the slightest bit of sogginess. I will never make another tart without them! We have a full private Home Restaurant tomorrow night and I plan on serving warm chocolate tarts for dessert.