White Chip Fruit Tart

This fruit tart sits on a press-in shortbread crust that’s buttery and foolproof. No rolling, no blind baking with weights. You press the dough right into a pizza pan, bake until lightly golden, and let it cool while you build the filling.

The white chocolate filling is where the magic happens. White chocolate chips melted with heavy cream create a ganache base, then cream cheese gets beaten in for body and tang. That slight sharpness keeps the filling from being cloyingly sweet and gives it a cheesecake-like richness.

Fresh fruit goes on top in whatever arrangement you like, then a quick pineapple-lemon glaze brushed over everything adds shine and keeps the fruit from drying out. This is a make-ahead dessert that holds up well in the fridge.

Chef Tips

• Cool the crust completely before spreading the filling. Warm crust melts the white chocolate layer and makes it runny.
• Microwave the chips and cream in short bursts, stirring between each. White chocolate scorches easily and turns grainy if overheated.
• Pat fruit dry with paper towels before arranging. Wet fruit slides off the filling and dilutes the glaze.
• Slice with a sharp knife dipped in hot water for clean cuts through the firm filling.

Variations

• Use graham cracker crust instead of shortbread for a quicker base.
• Top with all berries (strawberries, blueberries, raspberries) for a red-white-and-blue presentation.
• Add a layer of lemon curd between the filling and fruit for a tart citrus contrast.