White Chocolate Fruit Tart Recipe

5 13 18
White Chocolate Fruit Tart Recipe
White Chocolate Fruit Tart Recipe photo by Taste of Home
Publisher Photo

White Chocolate Fruit Tart Recipe

Read Reviews
5 13 18
Publisher Photo
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
Featured In: 22 Best Summer Pies
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups 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 (11 ounces) mandarin oranges
  • 1 can (8 ounces) pineapple chunks
  • 1 pint fresh strawberries, sliced
  • 2 kiwifruit, peeled and sliced
  • GLAZE:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • Minced fresh basil or fresh mint, optional

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.
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 oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices 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. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers. Yield: 16 servings.
Originally published as White Chocolate Fruit Tart in Taste of Home June/July 1998, p67

Nutritional Facts

1 piece: 335 calories, 21g fat (13g saturated fat), 45mg cholesterol, 133mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups 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 (11 ounces) mandarin oranges
  • 1 can (8 ounces) pineapple chunks
  • 1 pint fresh strawberries, sliced
  • 2 kiwifruit, peeled and sliced
  • GLAZE:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • Minced fresh basil or fresh mint, optional
  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 oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
  5. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices 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. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers. Yield: 16 servings.
Originally published as White Chocolate Fruit Tart in Taste of Home June/July 1998, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Chocolate Fruit Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ABiggie User ID: 5510072 229776
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."

MY REVIEW
ruben17 User ID: 7699509 226121
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."

MY REVIEW
SuzySews User ID: 7219571 52667
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!"

MY REVIEW
SGrasso User ID: 898824 22624
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."

MY REVIEW
pearlrvr User ID: 1256058 81897
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."

MY REVIEW
jicook13 User ID: 5843439 28480
Reviewed Feb. 25, 2011

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

MY REVIEW
tuttlemalone User ID: 5127750 23462
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."

MY REVIEW
sbrown3380 User ID: 4549780 47381
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!"

MY REVIEW
triciamllr User ID: 1325935 47379
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."

MY REVIEW
Nicki E. User ID: 1421050 22140
Reviewed Mar. 27, 2010

"****(4 Stars)

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

Loading Image