This elegant Vanilla Cream Fruit Tart combines a crisp, buttery shortbread crust with a rich, smooth vanilla cream cheese filling. Topped with an abundance of fresh strawberries, blueberries, and raspberries, the tart is finished with a sweet and tangy pineapple glaze that adds a beautiful shine and bursts of tropical flavor. The contrast between the crunchy base, creamy center, and juicy fruit makes every bite refreshing and satisfying. It is a perfect centerpiece for summer gatherings, brunches, or special celebrations. While it requires a bit of assembly and chilling time, the result is a sophisticated dessert that looks professional but is straightforward to make at home.
Vanilla Cream Fruit Tart
Description
This elegant Vanilla Cream Fruit Tart combines a crisp, buttery shortbread crust with a rich, smooth vanilla cream cheese filling. Topped with an abundance of fresh strawberries, blueberries, and raspberries, the tart is finished with a sweet and tangy pineapple glaze that adds a beautiful shine and bursts of tropical flavor. The contrast between the crunchy base, creamy center, and juicy fruit makes every bite refreshing and satisfying. It is a perfect centerpiece for summer gatherings, brunches, or special celebrations. While it requires a bit of assembly and chilling time, the result is a sophisticated dessert that looks professional but is straightforward to make at home.Ingredients
Directions
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Preheat oven to 300F (150C).
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In a mixing bowl, cream together the softened butter and confectioner's sugar until light and fluffy.
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Beat in the all-purpose flour until the mixture becomes crumbly.
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Press the dough evenly into the bottom of a greased 12-inch pizza pan or tart pan to form the crust.
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Bake the crust for 25-28 minutes, or until it is lightly browned.
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Remove from oven and allow the crust to cool completely.
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While the crust cools, in a separate mixing bowl, beat the melted vanilla chips and whipping cream together.
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Add the softened cream cheese to the mixture and beat until smooth and well combined.
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Spread the cream cheese filling evenly over the cooled crust.
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Place the tart in the refrigerator to chill for 30 minutes.
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Meanwhile, in a small saucepan, combine pineapple juice, sugar, cornstarch, and lemon juice.
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Bring the mixture to a boil over medium heat, stirring constantly.
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Boil for 2 minutes or until the glaze thickens.
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Remove the glaze from heat and let it cool slightly.
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Arrange the sliced strawberries, blueberries, and raspberries over the chilled cream filling.
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Brush the cooled pineapple glaze over the fruit.
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Return the tart to the refrigerator and chill for 1 hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 279.4kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 9.9g50%
- Cholesterol 0.0mg0%
- Sodium 461.2mg20%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the tart in the refrigerator. The tart is best consumed within 2 days to maintain the freshness of the fruit and crust.
You can substitute the vanilla chips with white chocolate chips or almond bark if vanilla chips are unavailable.
Ensure the crust is completely cool before adding the cream filling to prevent it from melting or becoming runny.
For a crispier crust, you can bake it for an extra 2-3 minutes, but watch carefully to avoid burning.
The pineapple glaze can be made ahead of time; simply reheat gently if it becomes too thick.
