Fruit-Tart Flag

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these and they tasted very good but I'm not certain I'm beating the mascarpone correctly. Even though they were good I want to make certain it's the best it could be. How long should you beat it before folding in the whipped cream? Thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Seriously....listen to what I'm saying before you make this....you need to double the recipe to make it exactly how the picture looks. you need at least 3 boxes which is 45 total, but you need to double the recipe. If you really want to make a hit...add baking cocoa with a little bit of butter to make it extra creamy and rich! For me this recipe was missing something!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I decided to make this recipe using a combination of suggestions from other reviewers, and what I came up with was A HIT. I used 8oz of cream cheese with half of a can of sweetened condensed milk . I used my mixer to beat them until there were no lumps. Then I used a carton of heavy whipping cream sweetened with powdered sugar and a little vanilla and whipped it until stiff peaks formed. -Then I folded about 1 cup of the whipped cream into the cream cheese mixture. I found the phyllo shells in the freezer aisle at the grocery store for $1.75 for 15 shells. You need at least 48 to make the flag design. I filled a ziploc bag with the cream, then cut off a corner to fill the shells more quickly and with less mess. The tarts were a hit with everyone...even people who don't normally like sweets. I have a feeling I'll be getting requests for this dessert very soon!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family enjoys chocolate, so I changed the base of the tarts to a simple brownie mix, and made a small thumb-print indentation in the center of the brownies when they came out of the oven. I piped the "icing" into the hole and around the edges. The fresh fruit on top was a delicious twist to an old favorite, and the "flag" made a great presentation at the July 4th party last night!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were such a hit, especially the design of the tarts. I actually made my own tartlet crust using Pie Dough and rolling them out and baking them in tartlet pans from Demarle. I did add 2 more tablespoons of sugar to the recipe as I like mine a little sweeter, but otherwise a keeper and certainly one I will make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know why I never thought to do this with the mini cheesecakes that use a vanilla wafer for the crust. It would work perfectly.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used the premade phyllo tart shells in the frozen section which are much less expensive than the premade tart shells in the baking section $1.49 for 15. Just the right size for little bite size desserts - great when you are at a potluck and want to taste all of the offerings. Not too sweet either which is a nice contrast to most of the other desserts usually at a potluck.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yes it does mean wipping cream whip heavey cream to soft peaks and tart shell look up a recipe for tart shells very easy butter flour sugar.......etc it will taste much better. Excellent if done right.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Whipped cream is heavy cream that has been sweetened with sugar and vanilla and whipped. When I make it as a topping for pie, I will whip a pint of heavy cream with about a 1/4 cup of sugar and when gentle peaks form, add a tsp of vanilla and continue to whip until stiff peaks form. Be careful to not overwhip. Much, much better than whipped topping from a can or tub.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i think they mean heavy whipping cream they you whipped. that's the only thing i can think of. i didn't try the recipe but i know i'll never find half of those things in my grocery store! i'll just make cheese cake, good design though.