The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by CANDY88
Reviewed: Aug. 11, 2008
This is awesome! Everyone loved it- they thought I purchased it at a bakery! The crust is delicous and flacky. The filling is creamy and perfect. I didn't end up making the glaze. In addition to the fruits I added raspberries. What a beautiful dessert.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by Chocaholic Oz
Reviewed: Aug. 10, 2008
This recipe is wonderful! I didn't have a tart pan or a pizza pan with sides, so I used a regular pie pan. The crust was a big hit. If you really like crust, the pie pan is the way to go. Otherwise you will want to spread the crust thin. Great recipe. Will certainly make again!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Bixby, Oklahoma, USA
Living In: Loveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 8, 2008
This recipe is great for summer - tasty, fruity and super easy. I don't even bother with the crust or glaze, I just buy a pre-made graham cracker crust from the store, throw in the chocolate/cream cheese mixture and top with fresh fruit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by tabletop
Reviewed: Jul. 20, 2008
This was AWESOME! Thank you so much. My husband raved about this dessert. It was also fun to decorate. The only change is that I did not use pineapple for the top, so didn't have the juice for the glaze. I substituted it with 1/2 cup lemon juice. It came out sweet and tart and was divine! Thank you!
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Photo by tabletop

Cooking Level: Intermediate

Home Town: Keene, New Hampshire, USA
Living In: Daleville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by NKTAUBE
Reviewed: Jul. 7, 2008
I've made this twice now. Once as a regular-sized tart, and once in the form of 8 individual tarts. The crust is a real winner. The appropriate amount of sweet and buttery and not dry at all. The filling is delicious, rich and adds an extra pop compared to most fruit tarts. I ignore the fruit instructions and use whatever I think looks pretty.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 6, 2008
I cannot say enough about the crust of this recipe I have made fruit tarts many times before and this one did not get soggy at all. I did change a few things about the white chocolate filling i did not want an overpowering white chocolate taste so I used 4 oz instead of the 10 oz I did use a high quality white chocolate so I think the 4 0z was more than enough. for the fruit I used blueberries, raspberries, strawberries, and mandarin oranges. And did not do the coating over the fruit. It looked great!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Hartford, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 6, 2008
Three stars because it inspires me to do it differently. Crust is too thick and bland, filling is cloyingly sweet. A thinner crust, maybe with some lemon or lime zest would be nice, and a more tart filling would be preferable. Maybe lemon curd lightened with whipped cream? It looked beautiful, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 5, 2008
Excellent. Very easy to make, very eye pleasing with the colorful fruits. I don't care much for canned pineapple, so I used Mandarin oranges (the juice for the glaze), strawberries or raspberries, and kiwis. Have made it 3 times in 2 weeks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 28, 2008
The filling was delicious but I was disappointed with the crust. It was too rich to even eat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 24, 2008
got lots of good reviews on the taste. easy to make, tweeked it out with a little bit more butter and sugar, as always :D but it so does not take fifty five minutes to make, i was definatly late to my next adventure, other than that - this recipe kicks major butt! :D
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 15, 2008
The filling came out a little to creamy to hold into place when you cut it. I tried refrigerating it for a couple of hours, maybe 24 hours will work. The cream cheese/milk flavor overwhelmed the dish. Next time I will get the cream cheese in half and add more whip heavy cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 9, 2008
This was just wonderful. The preparation was simple and the crust smelled good while baking. I have made this twice so far and have had requests to make again and for the recipe. I had a lot of fun planning my design for the fruit. First time around, I did not have any canned pineapples and used a fresh one instead. To remedy not having pineapple juice for the glaze, I just squeezed juice from my leftover pineapple and it was great. This a great, quick and simple recipe and it makes you look like a star!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Photo by Nico's Mama
Reviewed: Jun. 7, 2008
This is the second time I've made this tart. It looks beautiful and I like the crust. However, I am not crazy about how heavy the white chocolate/cream cheese filling is and I think next time I will experiment with some different ratios to get something lighter. This is NOT a standard custard tart so don't be surprised by how dense the filling is.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by Julian
Reviewed: Jun. 2, 2008
I made this tart for my son's birthday party, and it was such a hit! Fruit tart is probably my most favorite dessert and I've been looking for the best recipe for years. This is it! I have 3 critical requirements to fruit tarts: 1: crunchy crust 2: not-too-eggy filling 3: not-too-tangy fruits on top. The crust: it was still crunchy after a day in the fridge. very impressed! I wrapped it up and let it sit in the fridge for an hour before I rolled it out. The filling: I am not a big fan of custard cream because they are too heavy and eggy for me. White chocolate and cream cheese combination is such a genius invention!! Kudos to the inventor. Fruits: I picked my choice of fruits and the glaze keeps them fresh and juicy. I used mix fruit cups' juice(2 of them) instead of pineapple juice since pineapples aren't my favorite. What a treat. This recipe will be my best pick. Thank you!
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Cooking Level: Intermediate

Living In: Braintree, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Photo by Becky
Reviewed: May 30, 2008
Delicious! First time making it and it turned out well! Thanks for posting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 29, 2008
I used to love fruit tart from dominick's but always wanted to make one myself. I can not tell you how happy I am to find this recipe! Crust was too hard and too sweet for my taste, so I will try with already made pie crust next time.
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Cooking Level: Intermediate

Living In: Orland Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by Dottie
Reviewed: May 27, 2008
Oh MY MY - FANTASTIC!! This recipe deserves more stars, really!! Taste is wonderful - light, yet rich, it's just yummy! The end presentation is gorgeous! I was even inspired to take a photo of it! Thank you for this PERFECT SUMMER TREAT! *****MY HIGHEST RECOMMENDATIONS!!!******
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 26, 2008
A HUGE success at the Memorial Day BBQ. I doubled the recipe - I couldn't find tart pans, so I put it in my biggest rectangle-shaped glass baking dish. The crust ended up being about 1/2 inch thick without an edge, but I layered it as directed and it turned out brilliantly. Would make this a thousand times over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 23, 2008
Def. a winner!
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 21, 2008
Amazing
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