White Chocolate Fruit Tarts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
• Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until dry to the touch, about 25 minutes.
• Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
• Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
• Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
• Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.

Steps:

• 1. Crust: Heat oven to 300°F. Beat butter and sugar until light and fluffy. Blend in flour. Press the mixture onto the bottom and up the side of a 12 inch round pizza pan. Bake for 20-25 minutes or until just lightly brown. For the filling: In a double boiler, stir whipping cream and chocolate chips slowly. Remove from heat and beat into the cream cheese. Pour on top of crust. Cover and chill. Arrange assorted seasonal fruit on top (sliced strawberries, kiwi, blueberries, raspberries). Drizzle with melted chocolate. Cover and chill until ready to serve.
• 2. Chocolate Drizzle: In a double boiler, heat cream and chocolate chips. Place melted mixture into a plastic bag, cut off the tip and drizzle over the fruti tart. Chill.

Steps:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy.
• Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely.
• Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve--at least 3 hours.
• Slice the fruit of your choice and place on the tart in an attractive manner.
• This is best eaten the same day it's made.
• But there won't be any leftovers anyway.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
• 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.
• Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
• 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.
• 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.
• 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.

Steps:

• You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
• IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
• Preheat oven to 350 degrees F.
• Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
• Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
• Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
• Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
• Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
• IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
• Bring to a gentle boil, stirring constantly, over medium heat.
• Boil 2 minutes or until thickened.
• Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
• For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
• Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
• If you prefer a thicker layer of filling, you can double the recipe.
• Spread evenly into the base of the cooled tart shells using a cake spatula.
• Have your fruit all ready to go and make sure it is not dripping wet.
• Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
• You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
• Brush glaze over fruit using a pastry brush.
• Store the completed tarts, covered with plastic wrap, in the refrigerator.
• Each tart serves about 10-12 people.

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an un-greased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300°F for 25-30 minutes or until lightly browned. Cool on a wire rack. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Steps:

• In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let set for 2 minutes or until soft-set. Cover and refrigerate for 10 minutes. , Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.