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

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:
GLAZE:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

453 calories; protein 5.5g; carbohydrates 49g; fat 26.4g; cholesterol 57.8mg; sodium 188.4mg. Full Nutrition
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Reviews (417)

Rating: 5 stars
03/24/2008
I made these for Easter brunch and they are delicious! I made 20 individual tarts using cupcake liners. The paper peeled away nicely after they set up in the fridge overnight. Great for presentation. I used sliced strawberries, blueberries and blackberries. Read More
(141)
Rating: 5 stars
06/27/2007
I didn't have time to make the filling as directed, so I just used pudding mix and fresh berries for the topping. It was so delicious we ended up eating the entire tart in one day. The crust was so light and fluffy without being hard. One quick tip, if you want to make this the night before, just brush the inside of the crust with a thin layer of chocolate and chill it until ther chocolate hardens before adding the filling. I like to use a little bit of unsweetened chocolate, but you can use white chocoalte or any other flavor you like. It adds a nice cocoa flavor without being too overwhelming in addition to keeping the crust from getting soggy. Will definitely try the white chocolate cream next time. Yum! Read More
(88)
Rating: 4 stars
02/13/2008
The filling smelled really cream-cheesy as I was making it and I was worried that it would taste disgusting, but WOW, once the tart had chilled in the fridge overnight, it settled and tasted fabulous! I made this using the crust from the "Down Under Lemon Tart" as another reviewer suggested (note that this crust recipe makes 2 crusts, and also be sure to prick the crust with a toothpick before baking so it doesn't dome upwards). Read More
(80)
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Rating: 5 stars
07/30/2009
I'm big on making fruit tarts. I saw this one with chocolate and really wanted to try it out, but tweaked it a bit. After the crust was browning a bit on the edge I placed about 10 hersey's hugs on the crust, baked it for another 3 minutes and used a spoon to brush it all over the crust. It made a nice thin layer seperating the wet filling from the nice cookie-like crust. And instead of heavy whipping cream I used a hazelnut coffee creamer to make it a chocolate-hazelnut fruit tart. It was absolutely amazing!!! You must try this recipe! Read More
(56)
Rating: 5 stars
03/25/2008
Great basic recipe! I *quintupled* it for Easter, changed a few things (a bit of ground almonds in the crust, dark chocolate with lemon zest, and a layer of whipped cream under the fruit)and wound up with a fabulous dessert for my workplace! I will utilize this recipe MANY times, at work and for friends/family. Will try a few more changes as well that I have in mind! :) Thanks for sharing this..it's really quite lovely! Read More
(33)
Rating: 5 stars
08/31/2007
I used this recipe to make bite-sized tartlets, so I did not have enough room to add all the fruit on top. Instead I settled on pineapple chunks and mixed a little lemon juice, salt, and about a half cup of pineapple juice to the filling. This made the filling a little thinner but added a wonderful, subtle hint of pineapple flavor which is exactly what I wanted. I topped each mini-tart with a chunk of pineapple and then drizzled melted white chocolate over the top. They were perfect! Read More
(24)
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Rating: 5 stars
12/30/2007
This was amazing!!! I made it for Christmas and even with all the other food available, everyone wanted this. I used a 10 inch springform pan, which worked perfect. After reading reviews, I didn't bother with the glaze and used pineapple, raspberrys, mandarin oranges and kiwi. I will definitely make this again! Read More
(24)
Rating: 4 stars
04/02/2007
This was a fabulous special occasion dessert. Although easy to make, it is a bit time consuming, so plan ahead. The base was really sticky, so I chilled it for a few minutes before patting into the tart pan. Instead of the fruits called for, I used all fresh fruits - strawberries, kiwi, mango and raspberries, and used melted apricot-pineapple preserves for the glaze. Got rave reviews at a dinner party, everybody had seconds, and several asked for the recipe. Read More
(21)
Rating: 5 stars
12/27/2006
This is an excellent entertainers dessert. Take some time to arrange the fruit and it looks spectacular. The white chocolate filling is delicious. I cooked the base a little longer than suggested and it was perfect. Definitley a dessert to impress your guests. Read More
(20)