I've taken on the challenge of the Taste of Home Bakeable's Challenge. For the month of June, it's the Vanilla Cream Fruit Tart.
This recipe calls for a 12” pizza pan but since I had decided to cut the recipe in half, I used a 9” pie pan.
What’s wonderful about a fruit tart is you can use whatever
fruit your heart desires. I used strawberries, blueberries, kiwis, and mandarin
oranges.
If you plan on keeping your fruit tart longer than a day, consider 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!
This fruit & cream tart is easier than making a classic summer pie but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds good, right
Vanilla Cream Fruit Tart
TOTAL TIME: Prep:
25 min. Bake: 25 min. + chilling YIELD: 12 servings.
Ingredients
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 1.2 cups all-purpose flour
- 1 pkg (10-12 oz) white baking
chips, melted and cooled
- 1/4 cup heavy whipping cream
- 1 pkg (8 oz) cream cheese,
softened
- 1/2 cup pineapple juice
- 1/4 cup sugar
- 1 T. cornstarch
- 1/2 tsp lemon juice
- 4 cups fresh fruit
Beat melted chips and cream until smooth. Beat in cream cheese until smooth.
Spread over crust.
Refrigerate for 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 fruit over the cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Have you ever made a fruit tart? What is your favorite fruit to use? We would love to hear from you in the comments below.
