It’s simple to make and great to eat this tart! The crust has a buttery crunch. You can use any assortment of fresh fruits. Raspberries, blueberries, and strawberries were used.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 12-inch tart |
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
Instructions
- 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 | 489 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 19 g |
| Sodium | 173 mg |
| Sugars | 33 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for July 4th because I had some white chocolate chips that I needed to use. It was a big hit. Also looks very pretty. I made it vegan with vegan white chocolate chips, vegan butter, vegan cream cheese, and vegan cream. All the non-vegans loved it and had second helpings.
dreamy!
Easy to make and delicious. The only thing I did differently was that I used very little of the glaze on top. Since the filling is pretty rich, I didn’t want to sweeten the fruit too much. It turned out great and got excellent reviews from my family!
I have made this for years and it is always a hit. It is beautiful and very impressive visually. No one believes hoe easy it is.