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Vanilla Cream Fruit Tart

 Vanilla Cream Fruit Tart
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
12-16 ServingsPrep: 25 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) vanilla or white chips, melted and cooled
  • 1/4 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup pineapple juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon lemon juice
  • 1 pint fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries


  • In a large bowl, 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 at 300° for 25-28 minutes or
  • until lightly browned. Cool.
  • In another bowl, beat melted chips and cream until smooth. Beat in
  • cream cheese until smooth. Spread over crust. Chill for 30 minutes.
  • For glaze, in a small saucepan, combine the pineapple juice, sugar,
  • cornstarch and lemon juice. Bring to a boil over medium heat; cook

2 of 2

Vanilla Cream Fruit Tart (continued)

Directions (continued)

  • and stir for 2 minutes or until thickened. Cool.
  • Arrange berries over cream cheese layer; brush with glaze. Chill for
  • 1 hour before serving. Store in the refrigerator. Yield: 12-16
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.