White Chocolate Fruit Tart
Total TimePrep: 30 min. Bake: 25 min. + chilling
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1-1/2 cups all-purpose flour
- 1 package (10 to 12 ounces) white baking chips, melted and cooled
- 1/4 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1 can (11 ounces) mandarin oranges
- 1 can (8 ounces) pineapple chunks
- 1 pint fresh strawberries, sliced
- 2 kiwifruit, peeled and sliced
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon lemon juice
- Minced fresh basil or fresh mint, optional
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
- Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.
- For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
- Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
- For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
- Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts1 piece: 335 calories, 21g fat (13g saturated fat), 45mg cholesterol, 133mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.
Jul 22, 2020
I made this for a summer cookout and everyone LOVED it. I followed some of the previous comments and slightly softened the chips in the microwave--no problems.
Dec 27, 2019
Made this for our Christmas dinner dessert. Everyone loved it. I made the shortbread crust the night before then assembled the rest in the morning. I had trouble with the white chocolate chips and cream clumping up, so make sure they are both lukewarm, then beat with mixer and gradually softened add cream cheese.
Oct 8, 2018
Soooo good!! One of the best desserts I have ever had!!
Feb 8, 2018
I’ve been making this for years. My go to for a brunch or picnic dessert. Don’t change a thing.
Jun 23, 2017
No comment left
Jul 18, 2015
This is perfect. You can use any fruit you like. If I'm running short on time, I chop up the fruit I'm using, mix the glaze in and top the tart.
May 9, 2015
Absolutely one of mine and my children and grandchildren favorite dessert. I also prepare it for my church family. They can't get enough of it.
Apr 9, 2013
Absolutely delicious! Nice alternative to the usual custard tart fillings. The cream cheese and white chocolate paired so nicely with the fruit I added - strawberries, kiwi, blueberries and raspberries. Everyone asked for the recipe!
May 21, 2012
Have make this for years. Brought it to a pot luck last night and received several comments and requests for recipe. Really good looking with great taste.
Mar 25, 2011
Not a crumb left! The only thing I changed in the ingredients was adding ~2tsp (1 lemon worth) of zest to the crust. It really added a nice citrus flavor (and justified buying a lemon for 1/2 tsp of juice). I only used 1/4 cup of glaze, and I also modified a couple steps. First, I've always had issues combining things with melted white chocolate; it always clumps up because it cools too much. For this recipe, I added the chips and cream to the bowl of my stand mixer and set it over boiling water. I mixed until smooth and then whipped using the mixer until it cooled off a bit. Then I threw in the cream cheese 1-2 ounces at a time and whipped on medium until it was smooth. The result was so creamy and light! I also prepped each part of the recipe and stored them separately in the fridge overnight, then assembled a couple hours before serving because I was afraid it would get soggy. The results were terrific. Oh, one more thing...the smaller the fruit the more impressive the design looks.