White Chocolate-Cream Cheese Fruit Tart Recipe

White Chocolate-Cream Cheese Fruit Tart Recipe
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    2 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    16

A symphony of textures and flavors awaits in this stunning fruit tart. A buttery, melt-in-your-mouth crust cradles a luscious white chocolate-cream cheese filling, topped with a vibrant medley of fresh, seasonal fruits and a shimmering glaze. It's an elegant dessert that's surprisingly easy to make!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    51 g
  • Cholesterol
    64 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    19 g
  • Sodium
    173 mg
  • Sugar
    33 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan. (5 minutes)

02

Step

In a bowl, beat together softened butter and confectioners' sugar with an electric mixer until light and fluffy. Gradually mix in the flour until the mixture resembles coarse crumbs. Press the crumb mixture evenly into the prepared tart pan. (10 minutes)

03

Step

Bake the crust in the preheated oven until lightly golden brown, approximately 25 to 30 minutes. Let cool completely on a wire rack. (30 minutes)

04

Step

In a separate bowl, beat the melted and cooled white chocolate with heavy cream until smooth. Add the softened cream cheese and beat until thoroughly combined, creating a creamy, decadent filling. (10 minutes)

05

Step

Spread the white chocolate-cream cheese filling evenly over the cooled tart crust. Refrigerate for at least 30 minutes to allow the filling to set. (30 minutes)

06

Step

In a saucepan, combine 1/2 cup of water and granulated sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. (5 minutes)

07

Step

In a small bowl, whisk together the remaining 1/2 cup of water and cornstarch until the cornstarch is fully dissolved. Gradually add the cornstarch mixture to the boiling sugar syrup, stirring constantly. Cook and stir until the glaze thickens and becomes clear, about 5 minutes. Stir in the corn syrup. Return to a boil for 1 minute. Remove from heat and let cool for 10 minutes. (15 minutes)

08

Step

Arrange the sliced strawberries, blueberries, and raspberries artfully over the cream cheese layer. Brush the fruit with the cooled glaze to give it a beautiful shine and help preserve its freshness. (15 minutes)

09

Step

Chill the assembled tart in the refrigerator for at least 1 hour before serving to allow the glaze to set and the flavors to meld. Store in the refrigerator. (60 minutes)

For an extra buttery crust, use European-style butter with a higher fat content.
Feel free to experiment with different fruits based on seasonal availability and your personal preferences. Kiwi, mango, or blackberries would all be delicious additions.
If you don't have corn syrup, you can substitute honey or agave nectar in the glaze.
For a more intense white chocolate flavor, use a high-quality white chocolate with a higher percentage of cocoa butter.
To prevent the crust from sticking, you can use a tart pan with a removable bottom.

Araceli Donnelly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (8)
  • Demetris Oreilly

    My family loved this tart! It's the perfect dessert for a summer gathering.

  • Eldora Wisoky

    Absolutely delicious! I added a hint of almond extract to the cream cheese filling for an extra layer of flavor.

  • Leila Walker

    The glaze really makes the fruit shine and adds a touch of sweetness. I'll definitely be making this again!

  • Juwan Kautzer

    The instructions were easy to follow, and the tart turned out beautifully. Thank you for sharing this recipe!

  • Kristina Blick

    This tart is so elegant and impressive, yet surprisingly easy to make. It's my new go-to dessert for special occasions.

  • Hailee Ondricka

    This tart was a showstopper at my dinner party! Everyone raved about the creamy filling and the fresh fruit.

  • Yazmin Emard

    I found the crust a little too crumbly. Next time, I'll try adding a tablespoon of ice water to the dough to help it bind together.

  • Westley Batz

    I substituted blackberries for raspberries and it was equally delicious. The crust was perfectly crisp.

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