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White Chocolate Fruit Tart

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
  • 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


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

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  • Beverly Rockovich
    Jul 22, 2020

    I made this for a summer cookout and everyone LOVED it. I followed some of the previous comments and slightly softened the chips in the microwave--no problems.

  • brunoite
    Dec 27, 2019

    Made this for our Christmas dinner dessert. Everyone loved it. I made the shortbread crust the night before then assembled the rest in the morning. I had trouble with the white chocolate chips and cream clumping up, so make sure they are both lukewarm, then beat with mixer and gradually softened add cream cheese.

  • Reneeinutah
    Oct 8, 2018

    Soooo good!! One of the best desserts I have ever had!!

  • skreyno
    Feb 8, 2018

    I’ve been making this for years. My go to for a brunch or picnic dessert. Don’t change a thing.

  • gina.kapfhamer
    Jun 23, 2017

    No comment left

  • ABiggie
    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
    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
    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
    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
    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.