White Chocolate Fruit Tart

White Chocolate Fruit Tart


23 people made this

About this recipe: This is a heavenly twist on a classic fresh fruit tart recipe. It is super easy to make, but looks infinitely impressive. A pastry base is covered in a creamy white chocolate filling, which is then topped with fresh seasonal fruit. You can vary the type of fruits used to match what's in season, or you can even use tinned fruit.

VAL_51 Essex, England, UK

Serves: 12 

  • Pastry
  • 170g butter, softened
  • 60g icing sugar
  • 190g plain flour
  • Filling
  • 275g good quality white chocolate, chopped
  • 60ml double cream
  • 225g cream cheese, softened
  • 1 teaspoon grated lemon zest
  • Topping
  • 350g fresh berries (strawberries, raspberries, blackberries, blueberries, etc.)
  • 2 kiwi fruits
  • 1 mango, diced
  • Glaze
  • 120g apricot jam or conserve
  • 2 1/2 teaspoons water
  • 1/2 teaspoon lemon juice

Prep:30min  ›  Cook:25min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr25min 

  1. For the base: In a small mixing bowl, cream butter and icing sugar until light and fluffy. Gradually add flour and mix well. Press the mixture into an ungreased 28cm loose-bottomed fluted tart tin. Bake at 150 C / Gas 2 for 25-30 minutes or until lightly browned. Cool on a wire rack.
  2. Meanwhile, make the filling: Melt the white chocolate in the microwave on medium power, at short 30-second intervals, stirring between each time. Once melted, beat the white chocolate together with the cream, then add the softened cream cheese and beat till smooth.
  3. Once the pastry base has cooled, spread the white chocolate mixture evenly over the base. Chill in the fridge for 30 minutes.
  4. Meanwhile, prepare your fruit: Hull the strawberries, and cut into halves or slices. Peel the kiwi fruit and cut into slices, or half circles. Peel, stone and dice the mango.
  5. Arrange the prepared fruit over the chilled filling, working in concentric circles.
  6. For the glaze: Heat the apricot jam or conserve, lemon juice and water in a small pan over medium heat until liquid. Pass the hot mixture through a sieve to remove any lumps of fruit. Gently brush the glaze over the top of the tart. Refrigerate for 1 hour before serving. Refrigerate any leftovers.


This tart is great for a dinner party, as you do need to make it ahead to let it chill for 1 hour. But, it is best served on the day it is made. Allow it to come to room temperature before serving.
The glaze is in fact optional; if you opt to skip the glaze, gently cover the tart with clingfilm while it is chilling in the fridge.

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Reviews (4)


Being a novice about the kitchen, I thought I'd give this a go.... Well... The results were quite spectacular!! Follow the recipe and you'll not go wrong, though I mixed in 300g of Lindt white chocolate as they came in 100g bars and the extra 25g just added to the delight! Definately glaze the finished article as it makes a world of difference on the presentation. Certainly a centrepiece to grace any table. - 31 Mar 2014


Delicious and easy to make - it looks stunning and is perfect for a dinner party as you can make it ahead. I would definitely glaze it if you want maximum crowd appeal! I will be doing this again - 16 Feb 2014


So pleased with how this dish turned out straight forward quick recepie. It looks amazing when it's done also one of the easiest and quick ways of doing pastry - 30 Apr 2014

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