Vanilla Cream Fruit Tart

Recipe from: Taste of Home

This is such a pretty dessert! I can’t have it because it isn’t gluten free, but I eat it with my eyes. A fun dish for company.


  • 3/4 c. butter, softened
  • 1/2 c. confectioner’s sugar
  • 1 1/2 c. all-purpose flour
  • 1 (10 oz) pkg. vanilla chips
  • 1/4 c. whipping cream
  • 1 pkg cream cheese, softened
  • 1 pint fresh strawberries
  • 1 c. fresh blueberries
  • 1 c. fresh raspberries
  • 1/4 c. sugar
  • 1/2┬álemon
  • 1 tbsp. cornstarch


Preheat oven to 300 degrees.

Cream the butter and confectioner’s sugar, then add flour and beat until crumbly. Press into a greased 12-in. pizza pan and bake for 25 minutes or so. Meanwhile, melt the vanilla chips over a double boiler (you could use a microwave, we just don’t have one). Allow the melted chips to cool, then whip them, first with the cream, then with the cream cheese, until smooth.

When the crust is cooled, spread this cream mixture onto it. Refrigerate 30 minutes. Meanwhile, slice your strawberries. Next, squeeze the juice of half of a lemon through a strainer and pour into a small saucepan. Add the cornstarch and 1/4 cup of sugar (although, this recipe tends to be overly sweet, so I would experiment with smaller quantities of sugar). Bring the mixture to a boil over medium heat until the sugar completely dissolves and it thickens slightly, about two minutes.

When the pizza crust is chilled, remove it from the refrigerator and decorate with the fresh berries. Then, using a pastry brush, spread a thin layer of the glaze over the fruit. You want just enough to make the fruit glisten prettily, but no more, or it will be very rich.

Bon apetit!