WHITE CHOCOLATE FRUIT TART
It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE FRUIT TARTS
This is a beautiful dessert that I serve when hosting a bridal or wedding shower for friends or for ladies' luncheons. Full of fresh fruits and a light creamy white chocolate filling, these are always a big hit and I get plenty of "oohs and ahhs" when I bring them out. If you prefer, you can use the store-bought spongy yellow tart shells from the grocery store, but I usually make my own if I have the time. The type of tart pans you need will make a very flat spongy cake layer with an indentation for spreading filling (I use the flan pans from Pampered Chef).Prep time also includes cooling and chilling times as is a very rough guess. Cook time accounts for the baking of the tart shells and also some time for melting the white chocolate and heating the glaze. I prefer a thinner layer of the white chocolate filling, but I have sometimes doubled the amount upon request.
Provided by HeatherFeather
Categories Dessert
Time 4h45m
Yield 2 large round tarts
Number Of Ingredients 12
Steps:
- You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
- IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
- Preheat oven to 350 degrees F.
- Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
- Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
- Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
- Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
- Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
- IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
- Bring to a gentle boil, stirring constantly, over medium heat.
- Boil 2 minutes or until thickened.
- Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
- For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
- Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
- If you prefer a thicker layer of filling, you can double the recipe.
- Spread evenly into the base of the cooled tart shells using a cake spatula.
- Have your fruit all ready to go and make sure it is not dripping wet.
- Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
- You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
- Brush glaze over fruit using a pastry brush.
- Store the completed tarts, covered with plastic wrap, in the refrigerator.
- Each tart serves about 10-12 people.
Nutrition Facts : Calories 2728, Fat 127.4, SaturatedFat 64.5, Cholesterol 153.7, Sodium 2175.4, Carbohydrate 375.6, Fiber 10.9, Sugar 264.8, Protein 33
FIVE STAR WHITE CHOCOLATE FRUIT TART
Don't make me a liar...try this oversized tart and rave like everyone else who's tried this fabulous dessert.
Provided by Geema
Categories Tarts
Time 45m
Yield 1 tart
Number Of Ingredients 9
Steps:
- Heat oven to 300°F.
- Beat butter and sugar until light and fluffy.
- Blend in flour.
- Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
- Bake for 20-25 minutes or until just lightly brown.
- Cool completely.
- Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
- Beat in the cream cheese.
- When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
- Cover with plastic wrap and chill until ready to serve--at least 3 hours.
- Slice the fruit of your choice and place on the tart in an attractive manner.
- This is best eaten the same day it's made.
- But there won't be any leftovers anyway.
WHITE CHOCOLATE-CREAM CHEESE FRUIT TART
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
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
VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
WHITE CHOCOLATE FRUIT TART RECIPE - (4.3/5)
Provided by CandyH
Number Of Ingredients 15
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an un-greased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300°F for 25-30 minutes or until lightly browned. Cool on a wire rack. 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.
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