Vanilla Cream Fruit Tart Recipe
- 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
- 1/2 cup DOLE® Canned 100% Pineapple Juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon juice
- 1 pint fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1. Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.
- 2. Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.
- 3. Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving. Yield: 12 servings.
1 piece: 323 calories, 21g fat (13g saturated fat), 47mg cholesterol, 147mg sodium, 32g carbohydrate (10g sugars, 1g fiber), 4g protein.
Reviews for Vanilla Cream Fruit Tart
"I have been making this fruit tart ever since it was first published in the 90s. It is one of my family's all-time favorites. I have used everything from strawberries & raspberries in the spring, peaches, plums & other stone fruits in the summer, apples & pears and fall and whatever looked good in the store in the winter. It's always been fantastic. It even worked well when I used dairy-free products when I needed to have a dessert for a lactose-intolerant guest."
"I have a similar recipe that combines cream cheese with confectioners sugar so I thought I would try a different version. It was yummy and a nice contrast against the blueberry compote I made for the top (compote is combination of blueberries, water,sugar and constarch) I also outlined the blueberries with fresh strawberries !!!"
"I added 2 peeled & halved Kiwis for color, it was beautiful & delicious. I had to write down the recipe for 4 of my guests!"
"Awesome! Nothing needs to be changed. Perfect the way it is. I served it to company with a dollop of homemade whipped cream. Everyone raved about it. It tastes like a tart you would buy in a fine bakery. I must admit I did add 1 tsp. of vanilla to the crust mixture but I like vanilla. It is definitely a special dessert!! I made it the same day. I cooled the crust briefly then stuck it in the freezer for about 10-15 min to cool down more. Set timer so you won't forget. Cooled down sauce the same way. I used fresh blueberries, raspberries, and sliced strawberries. I will increase the amount of each fruit next time. Yum!!!"
"I have made this many times since it first appeared in 1996, and I arrange the fruit like they did in the magazine, not like photo above. It is always a hit - GREAT RECIPE!"
"Went to a dessert party last night and brought this tart. It was the first time I had made it. Followed the recipe exactly, except added blackberries as well. I got compliments for how pretty the tart looked, but word spread fast that it was equally as good. It was the first to go. Thanks for the great recipe!"
"positively fantastic. Brought it to a 4th of July party and everyone was asking for the recipe!!! Wouldn't change a thing"
"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."
"Soooo delish....takes forever to put together, but it was amazing!"
"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!"
"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."
"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 :)"
"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."
"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!!!"
"After arranging the fruit on the tart, use the pineapple juice mixture as a glaze.? A small paintbrush, used only for food, works well."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.