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White Chocolate Fruit Tart Recipe
White Chocolate Fruit Tart Recipe photo by Taste of Home

White Chocolate Fruit Tart Recipe

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"This tart is an absolutely marvelous summer dessert!" notes Claire Darby of New Castle, Delaware.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 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

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.


  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.
Originally published as White Chocolate Fruit Tart in Taste of Home June/July 1998, p67

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.

Sweet White Wine

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

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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."

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