White Chocolate Fruit Tart Recipe

Ingredients

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

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack.
• For filling, in a small 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. Yield: 16 servings.

White Chocolate Fruit Tart published in Taste of Home June/July 1998, p67