Vanilla Cream Fruit Tart

Another delightful summer treat. My sister sent this recipe to me years ago.  It has been a tried and true favorite for summer holidays and events with relatively large groups of people.  This dessert is a crowd pleaser.  It is not only pretty to look at, but delicious too.  I do not know where my sister found this recipe, but the quote and name below were just under the recipe name on the paper she faxed to me.

“It’s well worth the effort to prepare this spectacular tart, which is best made and served the same day.” – Susan Terzakis

Vanilla Cream Fruit Tart


1 1/2 cups butter softened

1 cup powdered sugar

3 cups all-purpose unbleached flour

20 ounces of vanilla baking chips, melted and cooled

1/2 cup heavy cream

2 8 oz package of light cream cheese, softened

2 pints fresh strawberries, washed and sliced

1.5 cup fresh blueberries, washed

1.5 cup fresh raspberries, washed

1 cup pineapple juice

1/2 cup granulated sugar

2  tablespoon corn starch

1 teaspoon fresh squeezed lemon juice


In a mixing bowl, cream butter and powdered sugar.  Beat in flour until mixture is crumbly.  Pat the mixture into the bottom of a greased jelly roll pan. Bake at 300 degrees F for 25 to 30 minutes or until lightly browned.  Place on a cooling rack and let cool for 30 minutes.  While cooling, in another mixing bowl, beat melted vanilla chips and heavy cream.  Add cream cheese and beat until the mixture is smooth.  Spread the cream cheese mixture over the crust.  Arrange berries over filling (be creative).  In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat, stirring constantly.  Boil for 2 minutes or until thickened.  Once cool, gently, but generously, brush over fruit.  Chill for at least 60 minutes before serving.  Store any leftovers in the refrigerator and eat a slice or two for breakfast the next morning.

Servings: 2 to 3 dozen slices

Vanilla Cream Fruit Tart -for summer holidays I arrange the berries to look like an American Flag.

Another view – I’m not very neat about the pineapple sauce. When I said generously spread, I meant generously spread.

Fabulous Summer Dessert

Mixed Berry Pie

2 cups strawberries/blueberries/raspberries/blackberries – I am very liberal with the amount of berries and always use fresh berries.

1 cup plus 1 tablespoon sugar

1/4 cup corn starch

1/4 teaspoon cinnamon

2 teaspoon lemon zest

1 teaspoon vanilla

Mix all ingredients.

Pour mixture into pie crust.  Cover with second pie crust.

Slit the pie crust as desired.

Bake at 400 degrees F for 45 minutes to an hour, until crust is golden brown.

Mix one egg white,  1 tablespoon of water, and 1 teaspoon of sugar.  Glaze pie crust with mixture.

Bake at 400 degrees F for 15 minutes longer.

Remove from oven. Place on cooling rack.  Serve warm with a scoop of your favorite vanilla ice cream, or a dollop of homemade whipped cream.


A Graham Family Summer Favorite – Mixed Berry Pie