I've always had problems with my crust breaking apart when I tried to roll it out, no problems with this one. It is so flaky and fool proof. I definitely think it would be great for fruit pies although I used it for a pumpkin (for which it was a bit too sweet).

Reviewed On: Oct. 27, 2008

These tarts had a wonderful flavor. I didn't like the texture of the crust or the filling. The filling looked kind of like cauliflower and had a grainy texture. I am going to try these again with cream cheese instead of ricotta and shortbread crust instead of the phyllo.

Reviewed On: Oct. 9, 2008

The soft ladyfingers are the American version as opposed to the hard Italian "cookies". I found that the soft ones absorbed too much of the liquer and the filling wouldn't set. Although the flavor was very good, I ended up making TiramiSOUP! My aunt told me also that it would be wise to do half espresso, half Kahlua (or your choice of liquer).

Reviewed On: Oct. 9, 2008