With berry season in full swing, this white chocolate berry tart is an easy go to crowd pleaser. Featuring an easy no-bake white chocolate filling, adorned with your favorite berries of choice, this easy tart recipe comes together in just 30 minutes!
You can use your favorite tart crust recipe with this, or by a premade crust to keep it really simple. For a gluten free berry tart, then pair this recipe with my favorite Gluten Free Tart Shell for a sweet shortbread type crust that doesn’t even taste gluten free!
Pick a good quality white chocolate, or white chocolate chips, and check your packaging to make sure they are gluten free!
Vanilla Bean Paste:
Vanilla bean paste adds a delicious flavor as well as those gorgeous flecks of vanilla bean. However, if you don’t have vanilla bean paste then you can substitute 1 ½ teaspoons real vanilla extract in its place.
This white chocolate base can be paired with most summer fruits and accompany them very well. Unlike using dark chocolate, the white chocolate lends a mellow flavor that keeps the fruit at the forefront of the flavor.
Make it a white chocolate raspberry tart with gorgeous, golden and red raspberries, or feature patriotic colors that feature red white and blue summer berries for a fun themed dessert!
This mixed berry tart can be made with fresh fruit like cherries, peaches, or kiwis as well to use whatever fresh summer fruit is in season!
To seal in the berries and add a nice finish, you glaze the tart with just a couple tablespoons of your favorite jam. Pick a flavor that will go with the fruit you choose, but don’t overthink it. Raspberry jam goes with most any fruit and any extra is delicious on other things!
Step By Step:
For an easy white chocolate berry tart you begin with a lovely simple white chocolate ganache type filling that comes together in just minutes and is then chilled until firm.
- Place white chocolate, cream, and butter in a double boiler set the bowl over the simmering water to melt, making sure the bowl never touches the water.
- Once the chocolate begins to melt then slowly stir until fully melted, then remove form heat.
- Stir in vanilla or vanilla bean paste.
- Pour the white chocolate mixture into your fully cooked and cooled, tart shell and chill for 15 minutes until firm to the touch.
- Arrange fruit of choice over the top of the white chocolate filling.
- Lastly, heat 2 tablespoons of jam and 1 tablespoon of hot water in the microwave for 20 seconds until hot.
- Using a pastry brush, spread the jam glaze over the fruit for a final finish.
- Refrigerate tart until needed though pull out 20-30 minutes before serving to allow the chocolate to soften slightly before cutting.
Don’t have a double boiler? No problem! The white chocolate filling for this can be made in a microwave safe bowl instead.
- Combine white chocolate, butter, and cream in a microwave safe bowl.
- Microwave for 90 seconds with the microwave power at 50%.
- Keeping the microwave at 50% power, continue heating the white chocolate in 30 second increments until fully melted and smooth.
- Stir in vanilla or vanilla bean paste then pour into the prepared tart shell.
- Continue following the rest of the recipe as instructed for chilling and topping with fruit.
Like most tarts, fruit tarts should be refrigerated for storage. This tart is best eaten within a day or two of making it, though leftovers can be stored in the fridge for up to 3 days.
Make Ahead Options
Though this is best a day or two after making it, you can prepare the tart dough ahead of time, or even have the crust ready the day before so this recipe comes together quickly. Once fully finished then this can sit in the fridge for 24 hours with no problem until ready to serve. Since it is a white chocolate base, you will want to avoid letting this sit out in hot or sunny temperatures very long before serving.
If you don’t have a tart tin then this recipe works great as a fun “fruit pizza” idea. Just make your tart crust on a parchment lined pizza pan instead, and leave a slightly thicker edge. Use the white chocolate as your base to spread on the cooled cookie crust, then chill and top with your favorite fruit. This is a sun party option as well!
The need for refrigeration depends on the type of tart. Tarts with custard and chocolate bases typically require refrigeration to maintain the best texture and to keeps custards cold.
This fruit tart features a white chocolate base that keeps the juices from making the crust soggy. Other varieties of fruit tarts that don’t have a base like this, may need a quick egg white coating that is brushed on the tart crust for the last 15 minutes of baking to provide a light protective barrier from runny sauces.
Need More Recipe Inspiration? Try These Reader Favorites:
- Gluten Free Tart Shell
- Gluten Free Strawberry Rhubarb Pie
- Old Fashioned Pineapple Upside Down Cake
- Gluten Free Key Lime Pie
- Grandma’s Classic Lemon Meringue Pie
Did you make this recipe? It would be wonderful if you could leave me a comment with what you thought of it, and a ⭐️⭐️⭐️⭐️⭐️ rating below!
- 1 (10-11 inch) Tart Shell, Fully Cooked and Cooled*
- 8 Ounces Good Quality White Chocolate
- 3 Tablespoons Whipping Cream
- 6 Tablespoons Butter, cubed
- 1 Tablespoon Vanilla Bean Paste*
- 2 Pints Berries of Choice
- 2 Tablespoons Jam of choice
- 1 Tablespoon Water
- Combine white chocolate, cream, and butter in a double boiler or heat proof bow.
- Nest the bowl over a saucepan of simmering water, making sure the simmering water doesn't touch the bottom of the bowl of white chocolate. Keep the heat on low to maintain a gentle simmer.
- Let the white chocolate heat over the water for approximately 2 minutes, then stir.
- Continue letting the white chocolate mixture melt, stirring every 30 seconds until fully meted.
- Remove from the heat, being careful not to let any water droplets get in the chocolate.
- Add vanilla bean paste and stir to combine.
- Pour the white chocolate mixture into the cooled and prepared tart shell and spread evenly.
- Let cool in the fridge for 15 minutes until just firm to the touch.
- Prepare your berries by slicing them if needed, then arrange the fruit in circles across the surface of the tart.
- Combine the jam and water in a small bowl, and microwave for just about 20 seconds and stir to combine.
- Using a pastry brush, brush the jam mixture evenly over the surface of the berries.
- Store the tart in the refrigerator until about 20 minutes before serving, then let sit at room temperature before slicing.
- Slice and Enjoy!
- If you prefer, you can make the white chocolate filling in the microwave by combining the chocolate, cream and butter in a microwave safe bowl.
- Set microwave power to 50% and heat for 90 seconds. Stir
- Continue heating at 50% power for 30 second intervals until fully melted.
- Stir in the vanilla bean paste and proceed with steps 7-13 as listed above.
* My favorite recipe for a tart shell is this gluten free shortbread tart crust that is delicious with most any dessert!
*If you don't have vanilla bean paste, then substitute 1 1/2 teaspoons pure vanilla extract instead.
This tart can be made up to 24 hours ahead of time and stored in the fridge until 20 minutes before serving. Avoid letting the tart sit in the hot sun as this will melt the white chocolate.
Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 79mgCarbohydrates: 26gFiber: 3gSugar: 19gProtein: 3g
*Nutrition information is automatically calculated and may not always be accurate.