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It's well worth the effort to prepare this spectacular tart, which is best made and served the same day. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 323 calories, 21 g fat (13 g saturated fat), 47 mg cholesterol, 147 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Vanilla Cream Fruit Tart in Taste of Home June/July 1996, p25
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 29, 2013 by Lizvalinez
It was really easy to make. I made it for my family and everybody loved it. If you haven't tried a fruit tart like this I recommend you make one. It's simple and looks great when served.
Reviewed on Jul. 19, 2011 by tinliz_e
Soooo delish....takes forever to put together, but it was amazing!
Reviewed on Jul. 04, 2011 by gregsgirl
Shortbread base covered with sweet creamy vanilla layer made with creamed cheese and white chocolate topped with fresh seasonal fruit. Not only is it delicious, it presents so beautifully. What's not to love. I began making it about 10 years ago and now my daughters make it for specail ocassions for their friends. Have fun and enjoy!
Reviewed on Jul. 03, 2011 by LynnRosik
***** I have made this several times for functions. It is always the first dessert gone. I now used a larger pan and make 1 1/2 receipe. Now more people can enjoy this delicious dessert. Perfect for the 4th of July. Five stars.
Reviewed on Apr. 11, 2011 by nande1104
I had this recipe many years ago and lost it. I was glad to see I finally found it. It is a keeper, it is really worth making and is an instant crowd pleaser.
Reviewed on Mar. 29, 2011 by howdu
This is one of my top recipes, and I have a lot! Like another reviewer, I have made this many times over the years. The very best is exactly as written. But it's also very good to sub store bought sugar cookie dough. Also can use any variety of fruit. And the glaze can be subbed with melted apple or other clear jelly. Fruit can be arranged as pictured, or just dumped on. But the one thing I never change is the filling. It makes the tart as far as I'm concerned. Also, the crust in the recipe is better than sugar cookie crust. Another tip: it's best eaten the day it's made, altho our family somehow manages to eat all the leftovers :)
Reviewed on Oct. 19, 2010 by elendil
this recipe is heaven! i have been making this for years, since it first came out in a taste of home magazine. i don't take the time to arrange the fruit as pretty as in the picture, and it's still a beautiful dessert. if you want to impress, take this to your next gathering and don't change a thing, it's perfect! you will be asked for the recipe, i always am.
Reviewed on Jun. 01, 2010 by sbjscallaway
This was easy to do then I first thought! Very good! Although I liked the crust, I think next time I will just a sugar cookie crust. But love the Cream Cheese layer! I will use that in several other recipes that call for a cream cheese layer! This was a winner!!!
Reviewed on Jul. 02, 2008 by jjackett
After arranging the fruit on the tart, use the pineapple juice mixture as a glaze. A small paintbrush, used only for food, works well.
Reviewed on Apr. 25, 2008 by jagingrich
What do you do with the pineapple juice mixture?
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