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Rainbow Fruit Tart with Cream Cheese Filling

A stunning and refreshing dessert featuring a buttery shortcrust pastry, a rich no-bake cream cheese filling, and a vibrant arrangement of fresh seasonal fruits glazed to perfection.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Tea Time
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter cold and cubed
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
Cream Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 cup heavy whipping cream cold
  • 1 tsp vanilla bean paste
Fruit Topping
  • 1 cup strawberries sliced
  • 0.5 cup mandarin oranges segments
  • 2 kiwis peeled and sliced
  • 0.5 cup blueberries
  • 0.25 cup apricot preserves for glaze

Equipment

  • 9-inch Tart Pan
  • Food processor or mixing bowl
  • Electric hand mixer
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Combine flour, sugar, and salt in a bowl.
  2. Cut in cold butter until mixture resembles coarse crumbs. Mix in egg yolk and vanilla until dough forms.
  3. Press dough into a 9-inch tart pan. Poke holes in the bottom with a fork. Bake for 15-20 minutes until golden. Cool completely.
  4. Beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks.
  5. Fold whipped cream into the cream cheese mixture until combined. Spread evenly into the cooled crust.
  6. Arrange sliced fruit in concentric circles over the filling to create a rainbow effect.
  7. Warm apricot preserves with a splash of water and brush over the fruit for a glossy glaze.
  8. Chill for at least 1 hour before slicing and serving.

Notes

Ensure the crust is 100% cool before adding the filling to prevent melting. Use any seasonal fruit available, but avoid overly watery fruits like watermelon.