White Chocolate Fruit Tart
Indulge in the elegance of this White Chocolate Fruit Tart, a dessert masterpiece that pairs a buttery, homemade tart crust with a luscious, velvety white chocolate filling. Topped with an array of vibrant fresh fruits like strawberries, blueberries, kiwi, and mango, this tart is as beautiful as it is delicious. The crisp golden crust holds the rich chocolate layer perfectly, while an optional apricot glaze adds a glossy finish that enhances the fruit’s natural color and flavor. Ideal for special occasions or as a show-stopping finale to any meal, this tart is surprisingly easy to prepare with just 30 minutes of hands-on time. Whether you're hosting a party or simply treating yourself, this dessert is guaranteed to impress both the eyes and the taste buds. Perfect for those seeking fruit tart recipes, white chocolate desserts, or elegant sweet treats!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.75 cups Unsalted butter, chilled and cubed
- 1 large Egg yolk
- 6 oz White chocolate, finely chopped
- 0.5 cups Heavy cream
- 1 tsp Vanilla extract
- 2 cups Assorted fresh fruits (e.g., strawberries, blueberries, kiwi, mango)
- 2 tbsp Apricot jam (optional, for glaze)
- 1 tsp Water (optional, to thin glaze)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, combine the flour and powdered sugar. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse just until the dough comes together. If the dough seems dry, add 1 tablespoon of cold water as needed.
Turn the dough out onto a lightly floured surface. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough to fit into a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan and trim the edges.
Use a fork to prick the bottom of the tart shell. Line it with parchment paper and fill it with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment paper. Bake for another 5–7 minutes until the crust is lightly golden. Allow to cool completely.
To prepare the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate.
Let the chocolate sit for 2 minutes, then stir until completely smooth. Stir in the vanilla extract.
Pour the white chocolate mixture into the cooled tart shell and smooth the top with a spatula. Refrigerate for 1–2 hours or until the filling is set.
Arrange the fresh fruits decoratively on top of the set white chocolate filling.
If you want a shiny glaze, heat the apricot jam and water in a small saucepan until smooth. Brush the glaze lightly over the fruits.
Refrigerate the tart until ready to serve. Slice and enjoy!
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 383.3 g | 139% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 217.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 492 mg | 38% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
