Any sweet tart/pastry. If it's too sweet, that's because you added too much sugar. You could roll it out cut into strips and brush with egg white sprinkle with things like lemon or orange zest, poppy seeds sesame seeds or ground nuts and serve with icecream of as a light dessert.
Here's my recipe which works very well with a cream and fruit filled tart.
This from Cook's magazine a lot of years ago......none better!
Pastry:
1 1/2 cups all purpose flour
1/4 cup cake flour
1/4 cup sugar
1/4 tsp salt
1/4 pound chilled butter in cubes
2 egg yolks....and water if needed.
Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350.

Was the dough too sweet or the filling? If it was the dough then lindac's right, treat it as cookie dough. But if it was the filling then any tart recipe will work. Do you have little tart tins? Blind baking them to fill with fruit finished with a melted jam or jelly are delicious. Or lemon curd lightened with whipped cream. Lots of simple things work to fill pate sucre because it is so good on it's own! (And how do you get the correct accents on your spellings?)

Granjan - Start - Accessories - System Tools - Character Map - copy & paste. Simple, eh?

Thanks - The dough isnt' too sweet. But I think a tart lemon filling would've been GREAT in it.

Thanks for the suggestions.

Meyer Lemon Tart with Bittersweet Chocolate. What can I say? It speaks for itself.

Carol

Here is a link that might be useful: Meyer Lemon Tart with a Layer of Chocolate

I love pate brisee au sucre! My recipe uses only 1 tbs so it is only a hint of sweetness.
I particularly like it with a tart fruit. I never over-sweeten fruit fillings.
Here's my peach tart

Bubbe - beautiful tart!

Carol - Lemon & Chocolate? Really? Somehow....well, that just seems wrong.

Yes, chocolate and lemon do seem wrong but the combination can be incredible. It does need to be a dark chocolate not too sweet, and the lemon not too tart. I've had several incredible lemon filled dark chocolates both here, by some of our local chocolate artists, and in Belgium.