The first time I had these fruit tarts was at my friend Jeannie's engagement party and I'm not going to lie, I ate a good handful of them (she made mini fruit tarts). She came up to the PNW the end up April and we made these before she left. The recipe is extremely easy and you can make these in smaller tart pans, a large tart pan (bake crust longer) or bake crusts in cupcake tins or even mini cupcake tins for bite size tarts. Use whatever fruit you desire, but I highly recommend putting the fruits on the day you plan to serve.
White Chocolate Fruit Tart
Crust:
1 1/2 stick butter, room temp
1/2 cup powder sugar
1 1/2 cup all-purpose flour
Filling:
10oz bag of white chocolate chips, melted
1/4 cup heavy whipping cream
8oz package of cream cheese
Topping:
Strawberries, Blueberries, Raspberries
Preheat oven to 300F.
Cream butter with powder sugar until fluffy, then add in the flour. Mix until fully incorporated. Flatten dough into either a large tart pan or 6 medium sized tart pan. Bake 25-30 minutes until edges are golden brown. Do not over bake. Cool on rack before filling.
While the tart crusts are baking, melt your white chocolate chips using the double broiler method. Mix cream cheese and whipping cream together. Add in melted white chocolate chips and mix until incorporated.
Spread filling onto tart crust and top with your favorite berries.
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