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White Chocolate Fruit Tart

 White Chocolate Fruit Tart
"This tart is an absolutely marvelous summer dessert!" notes Claire Darby of New Castle, Delaware.
16 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 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

Directions

  • In a small bowl, cream butter and confectioners' sugar until light
  • and fluffy. Gradually add flour and mix well.
  • 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.

2 of 2

White Chocolate Fruit Tart (continued)

Directions (continued)

  • For filling, in a small bowl, beat melted chips and cream. Add cream
  • cheese; beat until smooth. Spread over crust. Refrigerate for 30
  • minutes.
  • Drain pineapple, reserving 1/2 cup juice. Arrange the pineapple,
  • strawberries, oranges and kiwi over filling.
  • 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.
  • Brush glaze over fruit. Refrigerate for 1 hour before serving.
  • Refrigerate leftovers. Yield: 16 servings.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.