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.
Ingredients
- butter: 0.75 cup (softened)
- confectioners' sugar: 0.5 cup
- ½ cups all-purpose flour: 1 piece
- white chocolate chips, melted and cooled: 1 pack (12 ounce pack)
- heavy cream: 0.25 cup
- ounces cream cheese: 8 piece (softened)
- water: 1 cup
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- corn syrup: 2 Tbsp
- strawberries: 2 cups (sliced, fresh)
- blueberries: 1 cup (fresh)
- raspberries: 1 cup (fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
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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.
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Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
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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.
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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.
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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.
