No ImageBerry Tart

Did you make it? Rate it!

  1. Tamay

    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.

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  2. Amy

    Thank you so much for sharing this. It is amazing


  3. Jennifer

    How necessary is it to freeze the crust before you bake it?

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  4. Tess

    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.

  5. kristen

    making this tomorrow…. wondering if I can substitute almond flour?

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