White Chocolate Fruit Tart
Recipe from Pepperidge Farm Puff Pastry

A golden, flaky Pepperidge Farm® Puff Pastry Sheet is topped with a creamy white chocolate sauce, fresh sliced strawberries and kiwi, and drizzled with melted white chocolate to make an absolutely delicious dessert.


White Chocolate Fruit Tart

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Servings: 12
Prep Time: 55 mins
Total Time: 1 hr 10 mins
Related Categories: Chocolate Desserts, Desserts
 
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Ingredients
  • 1/2  pkg.
    Pepperidge Farm® Puff Pastry Sheets (1 sheet)
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  • 7 
    squares (1 oz. each) white chocolate , divided
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  • 1/4  cup
    heavy cream
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  • 4 
    kiwis , peeled and sliced
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  • 10 
    medium strawberries , halved
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Directions
1.
THAW pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F.
2.
UNFOLD pastry sheet on lightly floured surface. Roll into 14" x 10" rectangle. Place on baking sheet. Brush edges of rectangle with water. Fold over edge 1/2" on all sides, pressing firmly to form rim. Prick thoroughly with fork. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.
3.
PLACE 6 squares chocolate and cream in microwave-safe bowl. Microwave on HIGH 2 min. or until chocolate is softened, stirring after 1 min. Stir until smooth. Spread on pastry. Arrange kiwi and strawberries on top. Melt remaining chocolate and drizzle over fruit. Refrigerate 1 hr. or until serving time. Cut into rectangles.

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