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"This tart is an absolutely marvelous summer dessert!" notes Claire Darby of New Castle, Delaware.
Nutritional Analysis: 1 piece equals 342 calories, 21 g fat (13 g saturated fat), 47 mg cholesterol, 147 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as White Chocolate Fruit Tart in Taste of Home June/July 1998, p67
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. 09, 2013 by SuzySews
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!
Reviewed on May. 21, 2012 by SGrasso
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.
Reviewed on Mar. 25, 2011 by pearlrvr
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.
Reviewed on Feb. 25, 2011 by jicook13
This is my husbands favorite dessert, it will impress a crowd
Reviewed on Sep. 17, 2010 by tuttlemalone
This recipe is relatively easy to make-always delectable-always a crowd pleaser.I always make one at Chirstmas and Easter and at least once while berries are in season.
Reviewed on Aug. 12, 2010 by sbrown3380
I made this recipe for a family reunion and not only was it easy but it tasted wonderful and looked beautiful!
Reviewed on May. 04, 2010 by triciamllr
Every time I make this I get requests for the recipe and everyone loves it! It is easy to make but takes a bit of time, especially getting the fruit cut up.
Reviewed on Mar. 27, 2010 by Nicki E.
****(4 Stars)Refridgerating the butter crust for a few minutes definitely helped make it easier to press into the pan.
****(4 Stars)
Refridgerating the butter crust for a few minutes definitely helped make it easier to press into the pan.
My butter was softened to room temp, but I still had problems with the dough being too soft to press into the tart pan. It wanted to stick to my spatula. I tried using my fingers rubbed with a little butter without luck. I ended up chilling the dough for about 20 minutes to gain a little firmness. We'll see if that helps.
Reviewed on Aug. 08, 2009 by DeisyTovar
This tart is absolutely delicious! It never fails to impress and prompts recipe requests every time.
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