Why You’ll Love This Recipe
- Light and refreshing dessert
- Beautiful presentation for entertaining
- Crisp, flaky phyllo crust
- Easy to customize with seasonal fruit
- Perfect for brunches and celebrations
- Less heavy than traditional fruit tarts
- Make-ahead friendly components
- Elegant yet simple to prepare
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Phyllo Crust
- 8 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
For the Filling
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Fruit Topping
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 kiwi, peeled and sliced
- 1 cup raspberries
- 1 mandarin orange, segmented
Optional Glaze
- 2 tablespoons apricot preserves
- 1 teaspoon water
Directions
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9-inch tart pan.
- Place one sheet of phyllo dough into the pan and lightly brush with melted butter.
- Repeat with the remaining phyllo sheets, rotating them slightly to create a decorative edge.
- Gently press the phyllo into the tart pan.
- Trim any excessively long edges if necessary.
- Bake for 12–15 minutes or until golden brown and crisp.
- Remove from the oven and allow the crust to cool completely.
- In a medium bowl, beat together the cream cheese, Greek yogurt, powdered sugar, vanilla extract, and lemon zest until smooth.
- Spread the filling evenly into the cooled crust.
- Arrange the fruit decoratively over the filling.
- If using the glaze, heat the apricot preserves and water until smooth, then lightly brush over the fruit.
- Refrigerate for at least 30 minutes before serving.
- Slice and serve chilled.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 5 minutes
Variations
- Berry Tart: Use only strawberries, blueberries, raspberries, and blackberries.
- Tropical Fruit Tart: Top with mango, pineapple, kiwi, and coconut.
- Citrus Tart: Use oranges, grapefruit, and mandarin segments.
- Lemon Cream Tart: Add extra lemon zest and lemon juice to the filling.
- Chocolate Fruit Tart: Spread a thin layer of chocolate ganache beneath the filling.
- Mascarpone Tart: Replace cream cheese with mascarpone for a richer filling.
- Nutty Tart: Sprinkle chopped pistachios or almonds over the fruit.
Storage/Reheating
Storage
Store the assembled tart covered in the refrigerator for up to 2 days.
Reheating
This dessert is served chilled and does not require reheating.
FAQs
What is phyllo dough?
Phyllo dough is a paper-thin pastry dough commonly used in Mediterranean and Middle Eastern desserts and savory dishes.
Can I use frozen fruit?
Fresh fruit is recommended for the best appearance and texture, but thawed and well-drained frozen fruit can be used if necessary.
How do I keep phyllo dough from drying out?
Keep unused sheets covered with a slightly damp towel while working.
Can I make the crust ahead of time?
Yes. The baked phyllo crust can be prepared a day in advance and stored at room temperature.
What fruits work best?
Berries, kiwi, citrus, peaches, mangoes, grapes, and other firm fruits work beautifully.
Can I use whipped cream instead of the cream cheese filling?
Yes. Stabilized whipped cream can be used for a lighter filling.
Why brush the fruit with glaze?
The glaze adds shine and helps keep the fruit fresh-looking.
Can I make this tart gluten-free?
Traditional phyllo dough contains gluten, but specialty gluten-free phyllo products may be available.
Is this dessert overly sweet?
No. The fresh fruit and lightly sweetened filling create a balanced dessert.
What occasions is this tart suitable for?
It’s perfect for brunches, baby showers, holidays, birthdays, spring gatherings, and summer celebrations.
Conclusion
Phyllo Fruit Tart is a stunning dessert that combines crisp, buttery pastry with a creamy filling and vibrant fresh fruit. Light, refreshing, and visually impressive, it’s the perfect centerpiece for special occasions or warm-weather gatherings. With endless fruit combinations and a delicate texture, this elegant tart is sure to become a favorite dessert for entertaining and everyday enjoyment alike.
PrintPhyllo Fruit Tart
Phyllo Fruit Tart is a light and elegant dessert featuring crisp buttery layers of phyllo pastry filled with a creamy vanilla-citrus filling and topped with vibrant fresh fruit. Perfect for brunches, celebrations, and warm-weather gatherings, this tart is both refreshing and visually stunning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 8 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup Greek yogurt
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 kiwi, peeled and sliced
- 1 cup raspberries
- 1 mandarin orange, segmented
- 2 tablespoons apricot preserves (optional glaze)
- 1 teaspoon water (optional glaze)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
- Place one sheet of phyllo dough into the pan and lightly brush with melted butter.
- Repeat with the remaining phyllo sheets, rotating them slightly to create decorative edges and brushing each layer with butter.
- Press the phyllo gently into the tart pan and trim any excessively long edges.
- Bake for 12–15 minutes until golden brown and crisp.
- Remove from the oven and cool completely.
- Beat together the cream cheese, Greek yogurt, powdered sugar, vanilla extract, and lemon zest until smooth.
- Spread the filling evenly into the cooled crust.
- Arrange the strawberries, blueberries, kiwi, raspberries, and mandarin segments decoratively over the filling.
- If using the glaze, heat the apricot preserves and water until smooth and lightly brush over the fruit.
- Refrigerate for at least 30 minutes before serving.
- Slice and serve chilled.
Notes
- Keep unused phyllo sheets covered with a slightly damp towel to prevent drying out.
- Fresh fruit provides the best appearance and texture.
- The crust can be baked a day in advance and stored at room temperature.
- Try seasonal fruits such as peaches, mangoes, grapes, or blackberries.
- Store assembled tart in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
