Reviewed: May 28, 2012

Delicious! The crust and all. Go figure, the only thing I forgot at the store was the cream cheese, so I took a chance and used blueberry cream cheese I had bought a couple of days before. Oh it was so darn good. Just cooked the crust for 20 minutes, added the fruit I had on hand and added OJ instead of pineapple juice. Everyone at the party loved it. Will make this again.

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Reviewer:

yovey

Cooking Level: Expert

Reviewed: Apr. 30, 2012

Made it 3 times already! Soooo good...

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Reviewer:

Doon1015

Reviewed: Apr. 21, 2012

AMAZING. I'm not a big fan of white chocolate but this was still unbelievable. I didn't use pineapples so I used the mandarin orange juice reserves and that worked just fine. I got a big thumbs up from everyone who had it.

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Reviewer:

Xulox

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 18, 2012

Pretty easy to make and fun to assemble. It tasted very good but very rich... I'd say this is a SPECIAL OCCASION desert. Again, very rich. The only part I think needs improving is the crust. Yes, it doesn't go soggy which is great... but this crust is more like a shortbread and doesn't brown in the time suggested. Maybe I needed a darker pan? The filling is yummy.

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Reviewer:

ZOINKS

Cooking Level: Beginning

Reviewed: Mar. 19, 2012

I've been trying for years to make the perfect fruit tart!! This is it. It's amazing! It also works well with milk instead of cream. You can also add more white chocolate chips. I used a small non-stick sauce pan on the stovetop, lowest heat setting, added the white chocolate chips, let heat up and start melting, added the milk, cream cheese, let it all heat up a bit and melt slowly, while i cut and washed the fruit. I just pour it over the perfect crust and refrigerated it. Within 30 minutes i was able to add the fruit. Super easy!

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Reviewer:

Smiley

Reviewed: Mar. 16, 2012

After reading in the reviews that the crust either puffed up or was too hard this is what I did/suggest. 1. Poke holes in the bottom of the crust with a fork, like you would a shortbread cookie, to prevent puffing. 2. LIGHTLY pack down the crust in the base of the pan using the bottom of a flat surface such as a measuring cup. The more compact/dense your crust the tougher it will be after baking. 3. If you want to use fresh fruit or other fruit than what is suggested in the recipe but are afraid of the cost, keep in mind when laying out your design that you will need the most of one type of fruit for the outer edge. You can get away with smaller quantities of a type of fruit for the inner parts. For example, when I was at the store the strawberries and kiwi were cheap but blueberries were expensive. Therefore, I loaded the exterior of my design up with strawberries and kiwi and saved the blueberries for the center. I also used the canned stuff from the recipe and I felt funny mixing fresh and canned but it sure did taste and look great.

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Reviewer:

Kathryn

Reviewed: Mar. 4, 2012

I made this for my husbands birthday because he was tired of cake. This dessert was well received, everyone LOVED it! I took the advise of another review and added a chocolate layer under the cream. It was a beautiful addition.

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Reviewer:

kimmadsen3

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

Delicious, great recipe, very accurate and easy to follow. Used maple flavored white chips the second time and the taste was amazing. I've made tart and tartalettes, tartalettes are my favorite they look super pretty and elaborate; I use cupcake pans roll a circle of dough in my hand and I carefully place it in each cupcake, the baking time is less, like 15 minutes, also the cooling time and everything takes less time. Its so fun to decorate each tartalette I love making them.

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snowflake_lovescooking

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

Tastes AMAZING! Not a fast recipe, but worth the effort!

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Reviewer:

coribs

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

Followed the recipe using a 12' tart pan, fresh strawberries, kiwi, and then the canned mandarins. For the glaze, used homemade kiwi-mango jam - everyone raved about this one!

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