I will not make this again. The transition from the counter to the tart pan will likely result in the crust completely falling apart. I recommend rolling it out on the removable base from the tart pan so that at least the bottom remains in tact. Also the "custard" was not at all appetizing. Using the gelatin gives it the consistency of fried egg whites. I, and most of the guests I served this to, ended up removing the filling (it pulls off in one piece) and eating the crust and berries.

I made this for my father's birthday and it was a big hit. Perfect in the summer or as a brunch dessert, it is refreshing and delicious. One of my favorite recipes.

This was very good, once it set up. My recomendation is make a day ahead. Take the time to refrig dough. Cool everthing before putting together. Once it set in frig overnight it was great, crust was not hard just a nice firm, taste. Takes time to make and it may be hard to wait but its worth it!

Tastes and looks wonderful! Veesee my crust was also chewy and tough but a friend informed me that I had pressed the crust too hard into the pan and you should use a softer hand to form it.

Before adding the custer coat the crust with white chocolate to prevent it getting soggy and it tastes great.

Did I miss something in this recipe? My crust was terrible. It turned out hard and inedible. the rest of the recipe was delicious.

I entered this recipe in a Blueberry Dessert bakeoff contest at our local Blueberry Fair and out of 15 contestants won the Grand Prize!! Sooo delicious. Its got a real surprising twist of sweet and slightly tangy. I scored a perfect 30 points for taste with the judges. The only changes I made were to add some orange/lemon zest to the crust and 1/4 Teaspoon of almond extract to the filling. i also made a homemade raspberry puree to swirl on the plate for presentation. Thanks Martha!

This is a great recipe, tastes a bit tangy like cheese cake but much lighter. Next time I'd change a few things. I'd flour the board before rolling out the dough--it was too sticky. Also, because of posts above I put the custard in the fridge for about 45 minutes before spreading on the tart to keep if from being runny. I also zested the lemon before I squeezed it. It was a big hit.

also the edges of my crust sunk down while baking. It looked like a big cookie when it was done even though I chilled the dough in the piepan for 1 hour before baking.

what is going on with this custard? It came out all watery? I guess I will have to whip some cream cheese into it. Can anyone offer any hints at this custard?