No Bake White Chocolate Fruit Tartlets

The calendar still says summer for a few more days and these little tartlets are the perfect way to savor the time left. It's still hot here in Switzerland and berries can still be found in the grocery stores. Although, the fall vegetables and squashes have made their way in as well.

Any combination of fruit can be made. Use your faves! All berries would be really nice...These tartlets are light, refreshing, and not overly sweet at all.

Have you ever burned chocolate? Like smoke billowing burned?! I managed to do that while melting the white chocolate. I've never been able to melt white chocolate over a double boiler. I find it gets gritty, so I use the microwave. I was using 20 second intervals and apparently the last round was a bit too much. I smelled this horrible stench and opened the microwave door to find smoke rolling out. The chocolate was in a lump, dark brown, and a bit crunchy. I must have forgotten to stir before starting the microwave again. My son comes running from his bedroom to ask about the smell. It really was disgusting. He proceeded to tell me I made a fail. Indeed I had...After a quick trip to the store to fetch more, and a watchful eye, all was well.

No Bake White Chocolate Fruit Tartlets

Approximately 16-20 (depending on size) tartlets or one large tart


Premade tartlet shells or a large tart shell

For the filling:

  • 10-12 ounces (280-340 g) white chocolate/baking chips, melted and cooled
  • 1/4 cup (60 mL) heavy whipping cream
  • 8 ounces (226 g) cream cheese, softened

Fruit options:

  • canned pineapple chunks, drained, reserving 1/2 cup (120 mL) juice
  • mandarin oranges, drained
  • kiwi, peeled and sliced
  • fresh strawberries (sliced), blueberries, raspberries, blackberries

For the glaze:

  • 3 Tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • reserved pineapple juice


Melt the chocolate and allow to cool. Prepare desired fruit, as needed, and set aside.

In a small mixing bowl, beat the melted chocolate and heavy cream. Add in the cream cheese and beat until smooth and well combined. Spoon the filling into the tartlet shells or spread it evenly over the large crust. Refrigerate for 30 minutes.

While the tartlets chill, in a small saucepan combine the sugar and cornstarch. Stir in the lemon juice and reserved pineapple juice. Bring the mixture to a boil and cook for two minutes, stirring frequently, or until thickened. Remove the glaze from the heat and cool. *I have also put the mixture in the microwave on 20 second intervals until the sugar is dissolved and the mixture is thickened.

Arrange fruit pieces on top of chilled tartlets, as desired. Brush glaze over fruit. Refrigerate for 1 hour before serving.

Refrigerate leftovers.

Slightly adapted from Taste of Home

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