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White Chocolate Fruit Tart Recipe

White Chocolate Fruit Tart Recipe

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling YIELD:16 servings


  • 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 (20 ounces) pineapple chunks
  • 1 pint fresh strawberries, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 kiwifruit, peeled and sliced
  • GLAZE:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice


  • 1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
  • 2. 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.
  • 3. For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
  • 4. Drain pineapple, reserving 1/2 cup juice. Arrange the pineapple, strawberries, oranges and kiwi over filling.
  • 5. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
  • 6. Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.

Nutritional Facts

1 piece: 342 calories, 21g fat (13g saturated fat), 47mg cholesterol, 147mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 4g protein .

Reviews for White Chocolate Fruit Tart

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Reviewed 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."

Reviewed 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."

Reviewed 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!"

Reviewed 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."

Reviewed 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."

Reviewed Feb. 25, 2011

"This is my husbands favorite dessert, it will impress a crowd"

Reviewed Sep. 17, 2010

"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 Aug. 12, 2010

"I made this recipe for a family reunion and not only was it easy but it tasted wonderful and looked beautiful!"

Reviewed May. 4, 2010

"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."

Nicki E.
Reviewed Mar. 27, 2010

"****(4 Stars)

Refridgerating the butter crust for a few minutes definitely helped make it easier to press into the pan."

Nicki E.
Reviewed Mar. 27, 2010

"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 Aug. 8, 2009

"This tart is absolutely delicious! It never fails to impress and prompts recipe requests every time."

Reviewed Jul. 9, 2009

"I've made this beautiful dessert dozens of times over the past 10 years. It is always delicious, and there are never any leftovers! It's a must, whether it be a fancy family gathering, or a back yard picnic with friends."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.