This easy phyllo fruit tart features a crisp, flaky phyllo crust topped with a light cream cheese frosting, fresh seasonal fruit, and a delicate white chocolate drizzle. It’s an ideal spring or summer dessert when you want something pretty, simple, and not overly sweet.
Phyllo Dough Fruit Tart Recipe
This phyllo fruit tart is a colorful, light dessert that comes together quickly. A stack of brushed phyllo sheets bakes into a flaky base, which is cooled and finished with a smooth cream cheese frosting. Top with a mix of fresh fruit — I like mandarin oranges, kiwi, and strawberries — and a drizzle of melted white chocolate for an elegant finish. It’s easy to customize with whatever fruit is in season, and it’s a lovely option for brunches, potlucks, or a fresh finish to a family meal.
Why This Fruit Tart with Phyllo Dough Works
Years ago my friend Gina introduced this approachable phyllo fruit tart, and it has remained a favorite because it’s light, fresh, and easy to make. The phyllo crust keeps the dessert airy and crisp, the cream cheese frosting provides a tangy balance to the fruit, and the white chocolate adds a sweet finishing touch without overwhelming the flavors.
- Light crust: Phyllo dough creates a delicate, low-fat crust compared with heavier pastries.
- Flexible: Use any seasonal fruit, so the tart works year-round.
- Great for gatherings: It’s simple to prepare in advance and looks impressive on the table.
Ingredients You’ll Need
Below are the ingredients for this simple phyllo fruit tart. Exact measurements are provided further down in the recipe card.
- Melted butter and oil: Brushing phyllo sheets with a butter-oil mixture adds flavor and prevents cracking.
- Phyllo dough: Thin layered pastry sheets (also spelled “filo”). Handle quickly to avoid drying out.
- Reduced-fat cream cheese: Bring to room temperature so it mixes smooth for the frosting.
- Powdered sugar: Sweetens the cream cheese layer without graininess.
- Whipped topping: Use a light whipped topping or a homemade yogurt-based whipped cream for a fresher option.
- Fruit: Fresh or drained canned mandarins, peeled and sliced kiwi, and sliced strawberries are classic; swap in your favorites.
- White baking chocolate: Melt and drizzle over the finished tart; white chocolate chips work well too.
How to Make Phyllo Fruit Tarts
Work quickly when handling the phyllo to prevent it from drying. Bake the stacked phyllo until golden and let it cool completely before adding the cream cheese layer and fruit — this keeps the crust crisp. The printable directions in the recipe card below outline each step in order.
- Butter the phyllo: Mix melted butter and a neutral oil, then brush the mixture onto each phyllo sheet as you layer them on a baking sheet.
- Bake the phyllo: Bake at 400°F (205°C) for 5–7 minutes or until lightly browned. Allow the crust to cool completely.
- Make the cream cheese frosting: Beat room-temperature cream cheese until smooth, add powdered sugar and beat again, then fold in the whipped topping gently. Spread evenly over the cooled phyllo crust.
- Assemble the tart: Arrange sliced fruit on top of the frosting, then drizzle with melted white chocolate. Chill briefly if desired and serve.
Variations and Tips
- Speed up oiling: Use a light cooking spray to mist the phyllo sheets instead of brushing if you’re short on time. Work quickly to avoid the sheets drying out.
- Crust alternatives: For a different texture, make a fruit pizza using a sugar cookie or cookie-based crust instead of phyllo.
- Fresh citrus: Fresh mandarin or clementine segments work well as an alternative to canned fruit.
- Fruit swaps: Any fresh fruit is suitable — try mixed berries, peaches, mango, figs, or pineapple for seasonal variations.
- Lighter version: Omit the cream cheese and powdered sugar and use only whipped topping or a yogurt-based whipped cream for a lighter finish.
- Chocolate options: Swap white chocolate for semi-sweet or dark chocolate if you prefer less sweetness.
- Mini tarts: To make individual portions, cut unbaked phyllo into squares and press into a greased muffin tin, then bake and finish as directed.
Storage
- Make ahead: Bake the phyllo base and refrigerate the frosting separately. Assemble the tart the day you plan to serve for best texture.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the phyllo will soften over time, so the first day is best for crispness.
More Fruit Dessert Ideas
If you enjoy fruit-based desserts, try variations such as fruit pizza with a cookie crust, mixed berry tartlets with dark chocolate, no-bake yogurt pie with a date-nut crust, a classic strawberry crisp, or easy fruit kabobs with a creamy yogurt dip. These are simple ways to showcase seasonal fruit in a dessert that’s both satisfying and refreshing.
Phyllo Fruit Tart
Ingredients
- 1 tbsp butter, melted
- 1 tbsp neutral oil (such as avocado oil)
- 8 sheets phyllo dough (about 14 x 9 inches each)
- 8 ounces light cream cheese, room temperature
- 3 tablespoons powdered sugar
- 1 cup whipped topping (such as a light whipped topping or homemade yogurt whipped cream)
- 1 (11-oz) can mandarin oranges, drained, or 2–3 fresh peeled mandarins
- 4 kiwifruit, peeled and sliced
- 1 1/2 cups sliced strawberries
- 1 oz white baking chocolate, melted
Instructions
- Preheat the oven to 400°F (205°C). In a small bowl, combine the melted butter and oil.
- Place one sheet of phyllo dough on a baking sheet, brush with the butter mixture, then repeat layering and brushing until all sheets are stacked and coated.
- Bake the stacked phyllo for 5–7 minutes, until golden brown. Remove from oven and cool completely on a rack.
- While the phyllo cools, beat the room-temperature cream cheese until smooth. Add the powdered sugar and beat again until combined. Gently fold in the whipped topping until light and fluffy.
- Spread the cream cheese mixture evenly over the cooled phyllo crust. Arrange the prepared fruit on top in a decorative pattern.
- Melt the white chocolate in the microwave in 20–30 second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the fruit. Refrigerate briefly if you prefer a firmer set, then slice and serve.
Notes
You can use any combination of fresh fruit. For a different flavor profile try bananas with dark chocolate, or peaches with a light glaze. For the lightest version, omit the cream cheese and use only whipped topping or a yogurt-based whipped cream.
Nutrition (per serving)
Serving: 1/8 slice — Calories: 247 kcal — Carbohydrates: 31 g — Protein: 5 g — Fat: 12.5 g — Fiber: 2.5 g — Sugar: 17 g