Roll out a pie crust about 1/6 inch thick and cut out with a fancy cutter a little bigger than the molds to be used. Place in tart tins and press the sides up with your fingers. Line the inside with wax paper and fill with rice. Bake in 350 degree oven. When cold remove rice with paper. Fill half full with custard cream. Place a half a peach or pear or a slice of pineapple on top. Decorate with whipped cream or glazed fruit.