Fresh Fruit Tart with Vanilla Cream Cheese

Fruit Tart


  • Prep: 90 mins
  • Cook: 20 mins
  • Total: 110 mins
  • Yield: 6 servings
  • Cooking Method: Baking
  • Recipe Cuisine: French


  • 2tablespoonsheavy cream
  • 1large egg
  • 1 1/2cupall-purpose flour
  • 1/2teaspoonpure vanilla extract
  • 1/4teaspoonsalt
  • 115gramsSweet Butter
  • 90gramssugar
  • 230gramsWillie Cream Cheese %28
  • strawberry, blueberry, raspberry, kiwi, tangerineto garnish
  • orange/apricot preservesmixed with 1 tablespoon water

Nothing can make your day like a piece of this fantastic tart. The Fresh Fruit Tart with Vanilla Cream Cheese with its sweet crust, smooth cream filling, and new fruit top is an elegant dessert for different occasions. 

The recipe for this delicious Fresh Fruit Tart is surprisingly easy and simple. If you make the crust and cream ahead, you can also save time. 


Step 1

Start with making the best Fresh Fruit Tart crust. Whisk the heavy cream, egg, and vanilla together in a small bowl. Set the mixture aside.

Step 2

Place the salt, sugar, and all-purpose flour in a food processor. Pulse a few times until blended. Add the Sweet Butter and mix until the mixture looks like crumbs. Then add the heavy cream mixture and mix until the dough comes together and forms a ball.

Step 3

Dust a working surface with flour and place the dough on it. Flatten the dough into a one-inch thick disk. Cover the dough with plastic wrap and refrigerate it for one hour. Once cooled, remove it from the fridge and roll the dough into a nine-inch circle. Place the dough into a greased tart pan and press it down with your finger up the sides until it is even all around. Refrigerate it for almost ten minutes until the oven is going to be ready.

Step 4

Preheat the oven to 204°C (400°F). Line the inside of the crust with a foil, and fill it with pie weights. Pie weights prevent the crust from puffing up, shrinking, or losing shape. It is also possible to use frozen dough. Bake the crust for ten minutes until it sets. Remove from the heat, and reduce the oven heat to 177°C (350°F).

Step 5

Then remove the foil. With a fork, prick a few holes into the crust’s bottom and bake for the second time without the pie weights for about 6-7 minutes until lightly golden brown. Once done, remove it from the oven and let it cool completely.

Step 6

While the crust is chilling, you can get your hands on the cream filling. Use a stand mixer with the whisk attachment and beat the heavy cream until stiff peaks form about 3-4 minutes. Set aside.

Step 7

Use another bowl, and beat the Willie Cream Cheese (28%) for one minute on medium-high speed. Add the sugar and vanilla extract. Beat the mixture until combined. Now fold the whipped cream. Spread the mixture over the cooled crust. Refrigerate it until it is ready to be garnished.

Step 8

Arrange the fresh fruit slices on the tart as you desire. Whisk the apricot or orange preserves with one tablespoon of water and brush the mixture on top of the fresh fruits. When ready to serve, slice the tart and place and enjoy this heavenly dessert.

Cooking Notes

The leftover Fruit Tart can be stored in the refrigerator for a few days.


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