White Chocolate & Cream Cheese Fruit Tart

Cosette Khoryati


Made this dessert for a BD party, beautiful looking on the table, delicious and surprisingly not heavy. Easy and Yummy! People loved it.


★★★★★ 2 votes

1 Hr
30 Min



  • 1 1/2 c
    all purpose flour
  • 3/4 c
    butter, softened
  • 1/2 c
    confectioners' sugar

  • 10-12 oz
    white chocolate chips, melted and cooled
  • 8 oz
    cream cheese at room temperature
  • 1/4 c
    whipping cream

  • ·
    strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.

  • 3 Tbsp
  • 2 tsp
  • 1/2 tsp
    lemon juice
  • ·
    *feel free to use jello, when it's cold, glaze the fruits with jello using a brush, just to keep them from changing color and wilting, keeps them shiny. i think jello gives a better finish.

How to Make White Chocolate & Cream Cheese Fruit Tart


  1. Prepare The Crust:
    -In a bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
    -Press into an ungreased 11 inch. tart/pie pan preferably with removable bottom.
    -Bake at 300° for 25-30 minutes or until lightly browned.
  2. Prepare the Filling:
    -In a bowl, beat melted chips and cream.
    -Add cream cheese, beat until smooth.
    -Spread over already baked and cooled crust.
    -Refrigerate for at least 30 minutes.
  3. Prepare the Topping:
    -Cut and arrange the fruits of your choice over the filling.
  4. Prepare the Glaze:
    -In a saucepan, combine sugar and cornstarch.
    -Stir in lemon juice.
    -If the glaze is lumpy; Add pineapple juice until smooth (or any juice available).
    -Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.
    -Brush the fruits with the glaze.
    -Refrigerate for at least an hour before serving.

    *You can substitute this glaze with jello, much simpler and gives a great finish. Prepare the jello mix as indicated on the box, refrigerate until cold (not stiff), then brush the fruits lightly with the jello mixture. Refrigerate again before serving.

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