I have a sweet tooth, what can I do? When it comes to pastry there are some basics to be praised. My first learning and practice in my culinary workshop was the “Sablage” –  the basic of making a tart, known as pie crust. There are 2 methods of Sablage: – Classic Sablage using your bear hands takes you 15 minutes to prep the dough. – Modern Sablage using the robot only takes 8 minutes to prep it, which is great when you are on a hurry! I prefer the classical Sablage even if it takes me 10 minutes more because I feel I am in control of the dough shaping and texture and I usually make more than one dough when I am not in a rush. Another thing to know about French pies is that there are 3 types – it is not that complicated: – Tarte Brisée: the basic unsweetened pie crust, used for savory pies and salted tarts. – Tarte Sucrée: Same as tarte brisee but with added sugar, used with any sweet filling. – Tarte Sablée: my preferred pie …