Vanilla Cream Fruit Tart
Total TimePrep: 25 min. Bake: 25 min. + chilling
- 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 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.
Nutrition Facts1 piece: 433 calories, 28g fat (17g saturated fat), 60mg cholesterol, 174mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 5g protein.
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Jun 28, 2018
This is delicious and everyone I have ever served it to has loved it, especially in the summer with fresh peaches on top. I have been making this for many years and stopped using pineapple juice and use water instead for the glaze. At Christmas I use strawberries and kiwi on top.
Jun 25, 2018
Hi; White Sugar chips are not good. Please so not use these, They are discusting. Pls do a recipe with custard cream. Make it real. This COULD be the best Berry Custard tart Ever. White sugar chips are all flour and sugar . They are horrible. Do a real berry tart with real solid custard for the filling and you have GRAND DESERT. I will NOT make this
Mar 22, 2018
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!
Jul 2, 2017
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.
Jun 28, 2017
This was amazing! I didn't glaze the berries - the tartness went well with the sweetness of the cream.
Sep 22, 2016
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.
Jun 23, 2016
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 !!!
Jun 14, 2016
I added 2 peeled & halved Kiwis for color, it was beautiful & delicious. I had to write down the recipe for 4 of my guests!
Jun 18, 2015
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!!!
May 19, 2015
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!