White Chocolate Fruit Tart


'This tart is an absolutely marvelous summer dessert!' notes Claire Darby of New Castle, Delaware.

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
12 servings


  • ¾ cup butter, softened

  • ½ cup confectioners' sugar

  • 1 ½ cups all-purpose flour


  • 1 (10 ounce) package vanilla or white chips, melted and cooled

  • ¼ cup heavy whipping cream

  • 1 (8 ounce) package cream cheese, softened

  • 1 (20 ounce) can pineapple chunks, undrained

  • 1 pint fresh strawberries, sliced

  • 1 (11 ounce) can mandarin oranges, drained

  • 2 kiwifruit, peeled and sliced


  • 3 tablespoons sugar

  • 2 teaspoons cornstarch

  • ½ teaspoon lemon juice


  1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

  2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

  3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.