The white chocolate cream was more gelatin than creamy and tasted plasticy. Everything seemed like it was sized wrong. Maybe a smaller pan wold have fixed that problem but I did not enjoy the flavors either
Chocolate Raspberry Tart with White Chocolate Cream
ribbitthis Posted: 01/25/11
chefmaggie Posted: 06/03/09
Absolutely wonderful!! A real show-stopper.
ThedaBara Posted: 02/15/09
Dear lord, where to begin? the filling was not only flavorless, but it also had a strange texture to it. I am assuming it was the gelatin in it, but it was chewy and spongy. And not in the good sense. To be quite honest, this dessert was gross. I don't know how my husband managed to choke it down, I had a hard time not gagging. I usually love Cooking Light, but this will be one of those recipes I will not be trying again. Ever.
MayberryMagpie Posted: 03/08/09
This recipe gets a bad rap. I made it and thought it was reasonably easy and tasty. The only change I made was that I doubled the crust recipe and used a 9" springform pan. I did everything else according to the recipe and had none of the problems others complained of. I will definitely make this recipe again.
mikiep2441 Posted: 07/15/11
Where to start! This recipe was a disaster from start to finish. The crust refused to hold together and did not stick to the side of the pan. I ended up with a pan of crumbs. Threw that out at made a crust from a different recipe. Then came the filling. The egg yolk did not incorporate into the gelatin mixture and I ended up with egg yolk pieces. Threw that away and this time did not add the yolks until after the gelatin had disolved. Mixture was now smooth but refused to thicken up. I ended up adding more cool whip and hoped for the best. It set, but it did not have a creamy texture, probably due to the gelatin. I find it hard to believe that Cooking Light ever tested this mess.