Best White Chocolate Cream Cheese Fruit Tart Recipes

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART

White Chocolate-Cream Cheese Fruit Tart image

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Provided by Yoly

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g

WHITE CHOCOLATE & CREAM CHEESE FRUIT TART

White Chocolate & Cream Cheese Fruit Tart image

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

Provided by Cosette Khoryati

Categories Other Desserts

Time 1h30m

Number Of Ingredients 15

Ingredients

FOR THE TART SHELL
1 1/2 c all purpose flour
3/4 c butter, softened
1/2 c confectioners' sugar
FOR THE FILLING
10-12 oz white chocolate chips, melted and cooled
8 oz cream cheese at room temperature
1/4 c whipping cream
FOR THE TOPPING
strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.
FOR THE GLAZE
3 Tbsp sugar
2 tsp cornstarch
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.

Steps:

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. -Cool.
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. -Cool. -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.