This fruit tart with cream cheese filling is a showstopping dessert that combines a buttery, crisp tart shell with a luscious, tangy cream cheese layer and a vibrant crown of fresh fruit. The contrast of textures and flavors—sweet berries, rich filling, and crumbly crust—makes it a versatile treat for any occasion, from summer picnics to holiday gatherings. Unlike custard-based tarts, the cream cheese filling is simple to prepare, holds its shape beautifully, and doesn’t require any baking, making this recipe a reliable choice for both novice and experienced bakers.
Ingredients
- For the tart crust:
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons ice water
- For the cream cheese filling:
- 8 oz (226 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream, cold
- For the topping:
- 2 cups (about 300 g) mixed fresh berries (strawberries, blueberries, raspberries)
- ¼ cup (85 g) apricot jam or jelly (for glaze)
- 1 tablespoon water
Instructions
- Make the crust: In a food processor, pulse the flour, powdered sugar, and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter pieces. Add the egg yolk and pulse a few times. Add ice water, 1 tablespoon at a time, pulsing until the dough just begins to come together. Do not overmix.
- Chill the dough: Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat and roll: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick. Transfer to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Prick the bottom with a fork.
- Blind bake: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 5–8 minutes, until the crust is golden brown. Let cool completely on a wire rack.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and vanilla, and beat until creamy. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, until no streaks remain.
- Assemble the tart: Spread the cream cheese filling evenly into the cooled tart shell. Arrange the fresh berries on top in a decorative pattern.
- Glaze the fruit: In a small saucepan, warm the apricot jam with 1 tablespoon of water over low heat, stirring until smooth. Brush the glaze over the berries with a pastry brush.
- Chill: Refrigerate the tart for at least 2 hours, or until the filling is set. Serve chilled.
Tips
- Use cold ingredients for the crust: Cold butter and ice water are essential for a flaky crust. If the dough becomes too soft while rolling, chill it again for 10 minutes.
- Don’t overmix the filling: Fold the whipped cream gently to keep the filling light and airy. Overmixing can deflate it and make the filling dense.
- Choose fruit wisely: Use fruits that are not too juicy, like berries, kiwi, or mango. If using strawberries, pat them dry before arranging to prevent the filling from becoming watery.
- Make ahead: You can bake the tart shell a day ahead and store it at room temperature in an airtight container. The filling can also be made a day ahead and refrigerated, but assemble the tart no more than 6 hours before serving to keep the crust crisp.
Serving Suggestions
Serve this fruit tart chilled, straight from the refrigerator. It’s perfect on its own, but you can also add a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence. For a brunch or afternoon tea, pair it with coffee or a light herbal tea. The tart is also a beautiful centerpiece for a dessert table at parties or celebrations.
Variations
- Lemon cream cheese filling: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the cream cheese mixture for a bright, citrusy twist.
- Chocolate crust: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder for a chocolatey base that pairs well with raspberries or strawberries.
- Mixed fruit medley: Use a combination of sliced peaches, kiwi, and berries for a colorful, seasonal variety. Adjust the glaze to match the fruit—use orange marmalade for citrus fruits.
- No-bake version: For a no-bake option, use a store-bought graham cracker crust instead of the homemade tart shell. Simply fill and chill as directed.
Storage and Reheating
Store leftover fruit tart in the refrigerator, loosely covered, for up to 2 days. The crust may soften slightly over time, but the tart will still taste delicious. This tart is best served cold, so there is no need to reheat it. If you have leftover filling, it can be stored in an airtight container in the refrigerator for up to 3 days and used as a dip or spread.
Frequently Asked Questions
Can I use a store-bought crust? Yes, you can use a pre-made graham cracker crust or a frozen tart shell. If using a frozen shell, bake it according to the package instructions before filling. The flavor and texture will differ slightly, but it saves time.
Can I make this tart gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The crust may be slightly more delicate, so handle it gently when rolling and transferring to the pan.
Why is my filling runny? A runny filling usually means the cream cheese wasn’t fully softened, or the whipped cream was not beaten to stiff peaks. Make sure the cream cheese is at room temperature before beating, and whip the cream until it holds firm peaks. Also, ensure the tart is chilled for at least 2 hours to set properly.
Can I use frozen fruit? Fresh fruit is recommended for the topping because frozen fruit releases excess moisture as it thaws, which can make the tart soggy. If you must use frozen berries, thaw them completely, pat them dry, and use them immediately.
How do I prevent the crust from becoming soggy? Blind baking the crust thoroughly and letting it cool completely before adding the filling is key. You can also brush the inside of the cooled crust with a thin layer of melted white chocolate or egg white, then bake for 2 minutes to create a moisture barrier.
Can I reduce the sugar? Yes, you can reduce the sugar in the filling to â…“ cup (67 g) if you prefer a less sweet tart. The glaze adds sweetness, so you can also omit it or use a sugar-free jam.
Related
- Super Easy Meal Prep Recipes for Busy Weeks
- Super Easy Dinner Meals: 5 Quick Recipes
- Xmas Pastry Snacks: 5 Easy Festive Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).