Best Homemade Fruit Tart with Cream Cheese Filling

There’s something special about a homemade fruit tart that brings a smile to everyone’s face. I’ve been making these for years, and they never fail to disappear quickly at family gatherings. The combination of fresh fruit with a creamy filling on a buttery crust just works so well together. When my kids were little, they’d always hang around the kitchen waiting to help arrange the fruit on top – though I suspect they were really just hoping to snag a few berries for themselves!

I love how this tart looks fancy but doesn’t require any complicated techniques. The cream cheese filling comes together in minutes, and you can use whatever fruits are in season. Sometimes I’ll make it the night before a brunch and add the fruit right before serving. It’s become my go-to dessert when I want something that looks like I spent hours in the kitchen, even though it’s actually pretty simple to put together.

What Kind of Cream Cheese Should I Use?

Full-fat block cream cheese is the way to go for this fruit tart – avoid using cream cheese spread that comes in tubs, as it’s too soft and contains additives that can affect the texture of your filling. Make sure to let your cream cheese sit out for about an hour before using it, as room temperature cream cheese blends much more smoothly and helps prevent lumps in your filling. If you’re in a pinch, generic store brands will work just fine, but premium brands like Philadelphia tend to have a richer taste and creamier texture. Just remember to avoid any flavored varieties – plain cream cheese is what you need for this recipe.

Options for Substitutions

This fruit tart recipe can be tweaked in several ways to work with what you have on hand:

• Graham crackers: Out of graham crackers? Try using digestive biscuits, vanilla wafers, or even crushed gingersnaps for a spicier crust. Just keep the amount the same and crush them finely.
• Cream cheese: While cream cheese is pretty important for the right texture, you can use mascarpone cheese as a substitute. Just note that mascarpone is a bit richer, so the filling might be slightly heavier.
• Heavy cream: Whipping cream works just the same as heavy cream. If you’re using a lower-fat option like half-and-half, the filling won’t set as firmly, so it’s best to stick with full-fat options here.
• Fresh berries: Feel free to use any fresh fruits you like – sliced peaches, kiwis, mandarin oranges, or strawberries all work great. Just avoid very watery fruits like watermelon as they can make the tart soggy.
• Apricot jam: The jam glaze helps keep the fruit fresh and adds shine. You can swap it with apple jelly, orange marmalade (strained), or even honey. Just warm it up slightly before brushing it on.
• Icing sugar: If you’re out of icing sugar, blend regular granulated sugar in a food processor until powdery. You’ll need the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when making a fruit tart comes from the crust – pressing the graham cracker mixture too loosely will lead to a crumbly base that falls apart when slicing, so make sure to pack it firmly using the bottom of a measuring cup or glass. A common error is not letting the cream cheese soften properly at room temperature (about 1 hour), which can result in a lumpy filling – cold cream cheese will never blend smoothly, no matter how long you beat it. For the perfect whipped cream filling, make sure your heavy cream is thoroughly chilled and avoid over-beating it, as this can turn your smooth cream into butter – stop whipping as soon as stiff peaks form. When arranging the fruit, pat each piece dry with paper towels first, as excess moisture can make your tart soggy and prevent the apricot glaze from sticking properly.

What to Serve With Fruit Tart?

This sweet and creamy fruit tart pairs perfectly with a hot cup of coffee or tea, making it ideal for afternoon gatherings or dessert time. If you’re serving it after dinner, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the extra creaminess works so well with the fresh fruit and buttery crust. For brunch settings, I like to serve this tart alongside some savory options like a cheese plate or breakfast pastries to balance out the sweetness. You can also drizzle each slice with a bit of chocolate sauce or caramel if you’re feeling extra indulgent!

Storage Instructions

Keep Fresh: Once you’ve assembled your fruit tart, it’s best enjoyed within 24 hours. Keep it in the refrigerator, loosely covered with plastic wrap or in an airtight container. The graham cracker crust might soften a bit over time, but it’ll still taste great!

Make Ahead: You can prepare the graham cracker crust and cream cheese filling up to 2 days in advance – just keep them separate in the fridge. Wait to add the fresh fruit until you’re ready to serve, as berries can release juice over time and make the tart look less fresh. Store the crust at room temperature in an airtight container and the filling in the fridge.

Leftovers: Any leftover tart will keep in the fridge for up to 3 days, though the fruit might start looking a bit tired after day 2. I don’t recommend freezing this tart as the texture of the cream cheese filling and fresh fruit won’t be the same after thawing.

Preparation Time	30-45 minutes
Cooking Time	10 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 20-25 g
• Fat: 160-180 g
• Carbohydrates: 250-270 g

Ingredients

• 2 1/4 cups crushed graham crackers
• 3/4 cup unsalted butter, melted
• 2 tablespoons white sugar
• 1 cup chilled heavy cream
• 2 teaspoons vanilla essence
• 10 oz softened cream cheese
• 1/3 cup icing sugar
• 1 lemon, zested and juiced
• A mix of fresh berries (like blackberries, blueberries, and raspberries)
• 2 tablespoons apricot jam

Step 1: Make the Crust

In a mixing bowl, combine 2 ¼ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and ¾ cup of melted unsalted butter.

Stir until the mixture is well combined and has a sandy texture.

Press the mixture firmly into the bottom of a tart pan, pressing it up the sides as well to form an even crust.

Bake the crust in a preheated 350-degree oven for 10 minutes, then set it aside to cool.

Step 2: Prepare the Whipped Cream

In another mixing bowl, use a hand mixer or a standing mixer with the whisk attachment to beat 1 cup of cold heavy whipping cream and 2 teaspoons of vanilla extract until stiff peaks form.

Be careful not to overbeat.

Once done, set the whipped cream aside.

Step 3: Make the Cream Cheese Filling

In a separate bowl, combine 10 oz.

of softened cream cheese, ⅓ cup of powdered sugar, the zest from 1 lemon, and the juice from the same lemon.

Use the hand mixer to blend the ingredients until smooth and creamy.

Gently fold in the whipped cream using a spatula, ensuring you don’t over-mix, which could deflate the airy texture.

Step 4: Assemble the Tart

Spread the prepared cream cheese filling into the cooled graham cracker crust, smoothing it out to reach all sides of the tart pan.

Arrange fresh assorted berries on top of the filling in any decorative pattern you prefer.

Step 5: Add a Glaze

Combine 2 tablespoons of apricot preserves with a small amount of water.

Warm the mixture in the microwave for about 10 seconds to loosen it, making it easier to brush.

Using a pastry brush, gently glaze the top of the fruit with the warmed preserves to give it a beautiful shine.

Step 6: Chill and Serve

Place the tart in the refrigerator and allow it to chill for at least an hour.

This helps the filling set properly.

Once chilled, slice the tart, serve, and enjoy a delightful, fresh fruit tart!