Phyllo Fruit Tart
This phyllo fruit tart combines a flaky, crispy phyllo crust with a creamy filling and vibrant fresh fruits, creating an easy phyllo fruit tart recipe that’s light, nutritious, and irresistibly delicious.
Ingredients
- 1 tbsp butter, melted
- 1 tbsp neutral oil (e.g., avocado oil)
- 8 sheets phyllo dough (14 x 9 inches)
- 8 ounces light cream cheese, softened
- 3 tablespoons powdered sugar
- 1 cup whipped topping (e.g., TruWhip or homemade yogurt whipped cream)
- 1 11-oz can mandarin oranges, drained (or 2 to 3 fresh oranges, peeled and segmented)
- 4 kiwifruit peeled and sliced
- 1 ½ cups sliced strawberries
- 1 oz white baking chocolate, melted
Instructions
- Prepare the phyllo base: In a small bowl, mix together the melted butter and neutral oil. Place one sheet of phyllo dough on a baking sheet, brush it lightly with the butter mixture, and layer with another sheet. Repeat until all 8 sheets are stacked and brushed, creating a sturdy and golden crust.
- Bake: Bake the phyllo stack in a preheated 400°F oven for 5-7 minutes, or until lightly browned and crisp. Let cool completely to maintain its flaky texture.
- Make the filling: Beat the softened cream cheese with powdered sugar until smooth and lump-free. Gently fold in the whipped topping to create a light, airy filling.
- Assemble: Spread the cream cheese mixture evenly over the cooled phyllo base. Arrange the fruit slices (kiwi, strawberries, and mandarin oranges) on top, starting from the center and working outward for a pretty design.
- Finish with white chocolate: Melt the white baking chocolate in the microwave in 30-second intervals, stirring between each until smooth. Use a spoon to drizzle over the fruit for a finishing touch.
Notes
Work quickly with phyllo dough to prevent it from drying out—cover unused sheets with a damp cloth. Let the phyllo crust cool completely before adding the filling to prevent sogginess. Store leftover tart in the refrigerator for up to two days, but the crust will be best on day one.