White Chocolate Fruit Tart

By CandyH

Those beautiful fruit tarts that you see gleaming back at you from the bakery case are within your powers to make! Try this recipe and impress your family and friends.

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 (10-ounce) package vanilla or white chips, melted and cooled
• 1/4 cup heavy whipping cream
• 1 (8-ounce) package cream cheese, softened
• 1 (20-ounce) can pineapple chunks, undrained
• 1 pint fresh strawberries, sliced
• 1 (11-ounce) can mandarin oranges, drained
• 2 kiwifruit, peeled and sliced
• GLAZE:
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon lemon juice

Preparation

Step 1

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an un-greased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300°F for 25-30 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.