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

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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
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 (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

Nutritional Facts

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

Sweet White Wine

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

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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."

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."

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!"

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."

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."

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

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

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."

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!"

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."

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."

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