- 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
- 1/2 cup pineapple juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon juice
- 1-1/2 to 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.
- Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.
- Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving. Yield: 12 servings.
Reviews forVanilla Cream Fruit Tart
"This was quite delicious! I cut the recipe in half and made it in a smaller tart pan. I baked the crust for only about 21 minutes or so. I personally don't like white chocolate at all, but still really enjoyed this. I'd really like to see how it would taste with chocolate chips instead of the white ones though. I'll try that next time! I skipped the strawberries and did blackberries, raspberries, and blueberries. We felt the leftovers tasted even better the next day. I'd make this one again!"
"Love the crust and glazed berries. I didn't care for the white chocolate in the cream cheese layer. Have made for picnics and makes nice presentation."
"This was amazing! I didn't glaze the berries - the tartness went well with the sweetness of the cream."
"I have been making this fruit tart ever since it was first published in the 90s. It is one of my family's all-time favorites. I have used everything from strawberries & raspberries in the spring, peaches, plums & other stone fruits in the summer, apples & pears and fall and whatever looked good in the store in the winter. It's always been fantastic. It even worked well when I used dairy-free products when I needed to have a dessert for a lactose-intolerant guest."
"I have a similar recipe that combines cream cheese with confectioners sugar so I thought I would try a different version. It was yummy and a nice contrast against the blueberry compote I made for the top (compote is combination of blueberries, water,sugar and constarch) I also outlined the blueberries with fresh strawberries !!!"
"I added 2 peeled & halved Kiwis for color, it was beautiful & delicious. I had to write down the recipe for 4 of my guests!"
"Awesome! Nothing needs to be changed. Perfect the way it is. I served it to company with a dollop of homemade whipped cream. Everyone raved about it. It tastes like a tart you would buy in a fine bakery. I must admit I did add 1 tsp. of vanilla to the crust mixture but I like vanilla. It is definitely a special dessert!! I made it the same day. I cooled the crust briefly then stuck it in the freezer for about 10-15 min to cool down more. Set timer so you won't forget. Cooled down sauce the same way. I used fresh blueberries, raspberries, and sliced strawberries. I will increase the amount of each fruit next time. Yum!!!"
"I have made this many times since it first appeared in 1996, and I arrange the fruit like they did in the magazine, not like photo above. It is always a hit - GREAT RECIPE!"
"Went to a dessert party last night and brought this tart. It was the first time I had made it. Followed the recipe exactly, except added blackberries as well. I got compliments for how pretty the tart looked, but word spread fast that it was equally as good. It was the first to go. Thanks for the great recipe!"
"positively fantastic. Brought it to a 4th of July party and everyone was asking for the recipe!!! Wouldn't change a thing"