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Vanilla Cream Fruit Tart

Total Time

Prep: 25 min. Bake: 25 min. + chilling


12 servings

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
Vanilla Cream Fruit Tart Recipe photo by Taste of Home


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • 1 package (10 to 12 ounces) white baking chips, melted and cooled
  • 1/4 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup pineapple juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon lemon juice
  • 1-1/2 to 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries


  1. 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.
  2. 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.
  3. Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Vanilla Cream Fruit Tart Tips

What makes a tart a tart?

Unlike pies, tarts are typically made in shallower pans with a crust that is "shorter," or more crumbly when cut into. Tarts are also usually freestanding, or made in tart pans with removeable sides. A tart can be pretty much any flavor, from dark chocolate to lemon to a creamy vanilla fruit tart like this one.

How do you make a tart without a tart pan?

If you do not have a tart pan, try using a springform pan to make your tart. Lacking that, a pie pan will do the trick. Keep in mind that if you use a pie plate that is glass or ceramic, you may need to adjust your baking time, as traditional tart pans are metal. To make your tart removeable from a pie pan, line the pan with a square of parchment first, making sure the edges extend past the sides of the pan so you can smoothly lift the tart out after baking. Similarly, you can also use a regular, parchment-lined cake pan.

How do you keep fruit tarts from getting soggy?

Most fruit tarts are best eaten on the day they are made, to avoid sogginess. However, if you plan on keeping your fruit tart longer than a day, considering coating the crust with a thin layer of melted chocolate—it can be white, semisweet, milk or dark chocolate—prior to filling. Not only does it coat the crust and keep it from absorbing moisture, but it also adds an additional "surprise" element of flavor!

How long does a fruit tart last in the fridge?

Fresh fruit tarts really last only 1-2 days in the fridge, loosely covered with plastic wrap, but we guarantee yours will not last that long!

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 433 calories, 28g fat (17g saturated fat), 60mg cholesterol, 174mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 5g protein.

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