Five Star White Chocolate Fruit Tart Food

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WHITE CHOCOLATE FRUIT TART



White Chocolate Fruit Tart image

A top recipe from Taste of Home. Great for Easter or potlucks. Can melt white chocolate chips in the microwave by placing in a microwavable containiner and heating for 30 second intervals, stirring between intervals until just melted. If you microwave too long, the chocolate will seize.

Provided by gailanng

Categories     Tarts

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 (10 ounce) package vanilla white chocolate chips, melted and cooled (or white chocolate chips)
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwi fruits, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

Steps:

  • 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. Make a couple of prick marks to keep from puffing. Bake at 300 degrees 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 1/2 cup 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 : Calories 459.9, Fat 27.8, SaturatedFat 16.7, Cholesterol 63.1, Sodium 187.3, Carbohydrate 50.2, Fiber 2.3, Sugar 34.7, Protein 5.1

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

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 FRUIT TART



White Chocolate Fruit Tart image

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

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
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 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Minced fresh basil or fresh mint, optional

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



White Chocolate Fruit Tarts image

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

1 (18 ounce) box yellow cake mix (OR 5 cups American-style yellow cake mix batter from your favorite recipe) or 1 (18 ounce) box white cake mix, plus ingredients to prepare batter according to package directions (OR 5 cups American-style yellow cake mix batter from your favorite recipe)
1 (12 ounce) package white chocolate chips, melted & cooled slightly
8 ounces cream cheese or 8 ounces light cream cheese, at room temperature
1/4 cup Cool Whip, thawed or 1/4 cup sweetened whipped cream
8 ounces fresh strawberries, hulled and sliced
1 cup fresh pineapple chunk (or use canned, drained)
1 can mandarin orange, drained well
4 kiwi fruits, peeled & sliced
1/2 cup pineapple juice
1/2 teaspoon lemon juice
2 teaspoons cornstarch
3 tablespoons granulated sugar

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

WHITE CHOCOLATE FRUIT TART RECIPE - (4.3/5)



White Chocolate Fruit Tart Recipe - (4.3/5) image

Provided by CandyH

Number Of Ingredients 15

FILLING:
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 (10-ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

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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