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Instant hit!!! This crust is to die for, followed crust instructions to the letter and the taste and texture were perfect. I used agave instead of the jelly so I added orange zest to the glaze as well. Everyone loved it. Will definitely be using this recipe again and again!!
This crust was easy, fail proof, flaky and delicious! I used a different custard but plan on trying this next time.
hi! can i use this for a 11-inch tart pan?
You can try it, though the pastry might not cover the inside of the pan as nicely–you’ll probably need to pat it very thin. Also, the filling won’t be as deep. Good luck!
I’m not sure yet because I haven’t tried it yet. I do have a question though. When I was baking the crust it shrunk off the sides. Was it supposed to do that? I didn’t use a food processor because I don’t have one. I tried to do it in my Vita-Mix but then I decided to finish it in a bowl and use butter knives in a criss-cross pattern (like when I make a pie crust). It wasn’t really crumbly when I put it in the tart pan but it was doughy. I pressed it as best as I could. This was my first time making a tart.
On another note, I don’t live far from Sacramento. I live in Lodi.
Hi, Tamay! There are many ways to help prevent a shrinking crust, but it all depends on the cause. Shrinking crust could be caused from adding too much liquid, overworking the dough or not filling the crust with enough pie weights (or beans) when you blind bake it. As much as I love giving exact answers to questions, pastry dough is really something you have to make often enough to get a feel for it to know when it’s right in your kitchen. Even with a little shrinkage this dough should still work.
Thank you so much for your insight. That helps, I just wasnt sure since it was my first time making a tart crust. I look forward to trying today! Happy Holidays!
Thank you so much for sharing this. It is amazing
How necessary is it to freeze the crust before you bake it?
Hi Jennifer, if you don’t freeze the crust before pre-baking it you risk having the sides slump way down.
I’ve had problems with the filling 3 times now. I finally googled it and realized the Mars alone should be room temp but you also need to slowly add the heavy cream. I was able to salvage it by putting it on a double broiler and whipping it until smooth.
making this tomorrow…. wondering if I can substitute almond flour?
Hi, Kristen! We didn’t test this tart using almond flour, but you could use the grain-free crust from this tart recipe instead. Good luck!
planning on making this for mothers day, can it stay in the refrigerator over night?
Hi, Olivia! I hope the tart turned out OK for your Mother’s Day celebration. I wouldn’t make the whole tart the day before, but you could certainly make the crust, then assemble the filling and decorate it the day of.
Hi, should mascarpone be cold or room temp before beating with other ingredients for the filling? Thanks
Hi, Erin! The mascarpone will be easier to whip if it’s at room temp. Happy Baking!
I too had problems with the filling. I make a lot of complicated desserts and this is the first time I have ever had a problem. The filling did not fluff up, it looked curdled. Tastes fine. But the berries will be low in the tart Was the marscapone supposed to be at room temperature. Was I supposed to whip the cream first? What did I do wrong?
Hi Sue, mascarpone will be easier to whip if it’s at room temp. The powdered sugar has cornstarch in it so that should help give the filling thickness. Don’t know what happened for you here, I’ve never had an issue with this filling.
Can I use a 12 inch pan for this recipe
Hi Judi, a 12-inch pan has almost 50% more area to cover than a 10-inch pan, so I would scale up the ingredients by 50% if using a 12-inch pan.
Is it okay to make the tart crust ahead of time and leave it in the freezer overnight so that I may bake it in the morning and make the filling?
Hi, Brittany! Emma here, managing editor. Yes, you could definitely do that! Your crust might take just a little bit longer to bake in the oven — check it at the times recommended in the recipe, but continue baking for a few minutes if it’s not quite golden enough toward the end. Enjoy!
Wow! This was a big hit at my book club last night. It’s summer here in Australia and it was the perfect dessert. It looked amazing, was delicious, and very easy to make. I haven’t attempted a tart/flan like this for a long time because I could never seem to get the filling right. But this filling was easy peasy – like the recipe says, it took about 50 seconds to beat it to the right consistency. I used strawberries, blackberries, blueberries and raspberries. I changed one thing – I didn’t have time to make the crust so just used a frozen short crust from the supermarket. This recipe is definitely a keeper! Thank you.
I’m so glad you liked it Jo!
I had a problem with the filling. Mine kind of curdled. :( should I have waited to add the zest after I whipped the filling?
Hi Tess, I have no idea why your filling curdled, unless you didn’t used heavy whipping cream? Perhaps the filling just needed to be mixed for more time? The zest should not have curdled the filling.
While the pastry looks amazing, can this be made like a parfait? Custard, fruit, custard, fruit, etc… Thanks.
Hi Jacque, I don’t see why not!
Hello! I have three questions:
1. my tart pan doesn’t have a removable bottom. Should I just serve it from the pan? If not, should I remove the crust from the pan before or after it’s filled?
2. Your comment about not refrigerating has me worried about timing. If I want to serve this at dinner (dessert around 8:30p), and make it in the morning, will it still be good by dinner time or do I need to make it in the afternoon? Should I keep it in the fridge, or on the counter top (assuming an unconditioned apartment and temperatures in the 80s).
3. I don’t own a pastry brush. Do you have any DIY suggestions for a substitute? Or should I skip the glaze?
Any and all advice would be appreciated!
Hi Amy, I would serve it from the pan. Make sure the pan is very generously buttered and if you can, put a round of parchment paper at the bottom. Regarding making the tart that far in advance, I would make all of the parts and assemble before serving. Mascarpone is slightly acidic which should help keep the filling from souring if you leave it out for a few hours. That said, I haven’t tried leaving the tart out so I wouldn’t want to promise you that it would be okay. If you don’t have a pastry brush, you can toss the sturdier berries with the glaze (don’t do this with raspberries, they will fall apart) and spread over the top of the tart.
Thanks for the advice!
Overall, this was a good experience, and everyone said I could make it again!
I baked the crust just after lunch, filled it around 3, then took it to the party… which turned out to be a picnic, with temperatures in the 60 and 70s. The tart was still basically perfect when we ate it around 8pm.
Unfortunately, my shell cracked as it cooled. Not tragic, as it was covered anyway.
Also, the shell nearly burned on the edges. I suppose I should have covered the edges with foil for the last 5 minutes or so.
To glaze the berries, I split the glaze into three parts, one that I added to the raspberries “in place” using my fingers (it partly worked). To one part I added the blueberries. The third was for the strawberries. Placing them was messy, but it did work. Still, I think next time I’ll buy a pastry brush!
We did serve it straight from the pan, cutting 3 pieces first, and serving the middle one. I read somewhere that this helps get a “clean” piece, and it did. Also, the parchment paper on the bottom seemed to help.
Thanks again for another successful recipe!
Thanks for linking to your photo of the tart Amy, it looks beautiful! Good to know your make ahead approached worked well too. :-)
It sure looks tempting! can we use othe fruit combinations with these , as these berrys wont be available in my part of the world.
If you father says “don’t change a thing” than I know we have a winner. Anyone over 70 knows and understands good food! And you cannot beat the eye popping color of the red & blue in this recipe.
Can this be made ahead and refrigerated for a few hours?
Hi Suzette, yes, but only a few hours. I would eat it, but not serve it for company, if made ahead overnight.
What’s the problem with making it a day ahead? Will the crust get soggy?
Yes, and the berries don’t look so hot. I’ve made this and then kept what I didn’t eat for leftovers, and the leftovers just aren’t nearly as good or pretty.