White Chocolate Fruit Tart
Total TimePrep: 30 min. Bake: 25 min. + chilling
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.
Soooo good!! One of the best desserts I have ever had!!
I’ve been making this for years. My go to for a brunch or picnic dessert. Don’t change a thing.
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.
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.
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!
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.
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.
This is my husbands favorite dessert, it will impress a crowd
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.