White Chocolate Fruit Tart


This may be the most delectable fruit tart you've ever tasted.  It features a puff pastry crust topped with white chocolate and fresh sliced fruit to make an absolutely delicious dessert.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 15 minutes
  • Chill: 1 hour
  • Serves: 12
1 star 2 star 3 star 4 star 5 star
4 27



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 7 sq. (1 ounce each ) white chocolate

  • 1/4 cup heavy cream

  • 4 kiwis, peeled and sliced

  • 10 medium strawberries, halved


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Place the rectangle on a baking sheet. Brush the edges of the rectangle with water. Fold over the edge 1/2 inch on all sides, pressing firmly to form a rim. Prick the pastry thoroughly with a fork. Bake for 15 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and cool on a wire rack.

  3. Place 6 squares of chocolate and the cream in a small microwave-safe bowl. Microwave on HIGH for 2 minutes or until the chocolate is softened, stirring after 1 minute. Stir the chocolate until it's smooth. Spread the chocolate on the pastry. Arrange the kiwi slices and strawberries on top. Melt the remaining chocolate and drizzle it over the fruit. Refrigerate for 1 hour or until serving time. Cut the tart into 12 rectangles.

  4. Flavor Variation: Chocolate-Dipped Fruit Tart: Pat sliced kiwi and strawberry halves dry using paper towels. Melt 6 squares of semi-sweet chocolate. Dip the fruit halfway into the melted chocolate, letting the excess chocolate drip off. Place the fruit on a waxed paper-lined baking sheet. Refrigerate for 30 minutes or until the chocolate is firm. Prepare the tart as directed, but arrange the chocolate-dipped fruit on the white chocolate layer. Drizzle with melted white chocolate as directed.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

More Recipes