Pastry was soft and hard to handle due to the high fat to flour ratio, you must leave it to rest in the fridge first. Also, the sides shrunk right down to the bottom! You could try another crust, though it did taste nice and sweet.
Filling was delicious- very sweet and rich when it wasn't chilled for so long, like a milkybar dessert - ok with me though! It was less sickly after being left overnight.
I thought the raspberries went well, since they gave a balance to the sweetness of the tart. They look good too, worth adding for me! I also used manderines - especially nice -strawberries and kiwis. Most people put strawberries face down, but I think they look great turned face up. Just a tip!
Time consuming, but definately a success!
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