Reviewed: Aug. 19, 2008

these were delicious!!! i used with the simple quiche recipe and it came out really well! thank you! however, these only seem to work well in 'mini' form - i tried to use this for a 9" pie and had a very difficult time laying it down as it wasn't pliable enough.

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OCTOGURL83


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Reviewed: Aug. 9, 2008

I followed the recipe, exactly! This had no taste, what-so-ever! It tasted like a regular biscuit with an after taste of cream cheese, that just lingered in my family's mouth, we threw out the remaining tarts. Maybe I did something wrong? But there are only a few steps, don't believe I messed it up. I will try again, but tweak it up this time, now that I know how it tastes IF I follow this recipe!

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Caroline

	Cooking Level: Intermediate
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Reviewed: Jul. 23, 2008

These are so easy, I make them over and over again! I use it as the crust for mini cheesecakes. My favorite thing to do that impresses many people and pleases many mouths is to fill with yogurt instead of custard and top with any fruit I have around.

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Cat

	Cooking Level: Beginning
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Reviewed: May 25, 2008

These are good! I used them to make mini pumpkin pies. Had to bake them about 15 minutes on their own, then put in the pie filling and baked again for about 40 minutes. Turned out pretty well, though the crust doesn't have heaps of flavor and is slightly greasy, I think that the easiness of the recipe makes up for it!

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Erin

	Cooking Level: Beginning Home Town: Surrey, British Columbia, Canada
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Reviewed: May 12, 2008

I made these for mothers day. I made them, and then added already prepared Cheesecake filling and then topped them with cherries and Strawberries. My family loved them, but I thought they were a little greasy. I would make them again.

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sopes

	Cooking Level: Expert Home Town: Oshkosh, Wisconsin, USA
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Reviewed: Mar. 18, 2008

i made this yesterday oh..my.. it's so good my husban,and my little 2year old love it i just put little salt ,sugar for the tase, i use 4T spoon butter only i fill with chicken salad ,thankyou for sharing this recipe you are my hero......

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van

	Cooking Level: Beginning
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Reviewed: Mar. 4, 2008

These are easy and delicious. I used them for mini quiches and the flavor was excellent.

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JMWARNER


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Reviewed: Mar. 3, 2008

I made these tonight.Pretty easy to make!! but the actual crust had NO flavor.I made queijadas..which are Portuguese custard desserts. I think next time I make this recipe I will use a little salt in the mixture.I didnt get the crust I was looking for the kind they use in the Portuguese bakerys!!

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Tontinha143

	Cooking Level: Expert
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Reviewed: Jan. 20, 2008

The crust was very beautiful, but didn't pair well with my lemon cream custard filling. It was too firm and savory--something that would go great with a quiche.

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BLUEORANGES


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Reviewed: Jan. 18, 2008

It's a good tart. I also used it for a pumpkin pie crust and it tasted pretty good, although I have to say I'm a bigger fan of the butter-only recipe.

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dryummy

	Cooking Level: Intermediate
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Reviewed: Jan. 15, 2008

This tart crust is very tender, buttery, and delicious. I've used this recipe to make everything from mini quiches, mini apple pies, and shells for tuna salad. I've also used whole wheat flour for healthy mini quiches and those tasted great as well. Easy and versatile recipe!

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RALWATTAR

	Cooking Level: Intermediate Living In: Dublin, Ohio, USA
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Reviewed: Dec. 23, 2007

flaky, easy, and delicious. but don't expect them to taste like cream cheese!!

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oceadic

	Cooking Level: Intermediate
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Reviewed: Dec. 14, 2007

Oh my GAWD...i used this recipe doubled for mini-quiche and it was amazing! so easy to make and really flaky. I couldn't believe such a crust could come from cream cheese, butter and flour! Will use this again and again!

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BTRFLYPRNCS

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Dec. 12, 2007

delicous and light.

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itty bitty pwner

	Home Town: Salinas, California, USA
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Reviewed: Aug. 5, 2007

I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an additional 3 minutes. The crust was crispier and did not have the under-cooked dough flavor as before. I would make this again.

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Anmaka57

	Home Town: West Chester, Ohio, USA
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Reviewed: Jul. 13, 2007

This was OH MY GOD good. I am going to make this again.

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Paige


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Reviewed: Jun. 9, 2007

I agree with some of the previous reviewers that said the dough was a bit greasy. I made mini tart shells for chocolate mousse cups, but I modified the recipe a bit by adding a teaspoon of vanilla, 1/2 c confection sugar and upped the cream cheese to 4 oz as well as the flour to 1 1/2 cups. The results were quite good. I also dusted my counter top with confection sugar rather than rolling with flour, just a matter of preference when using sweetened dough. A great recipe, but not quite perfect.

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SMBOWLES

	Cooking Level: Expert
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Reviewed: Mar. 17, 2007

Quick, easy tende

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