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White Chocolate Fruit Tart

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

Printed from tasteofhome.com Sep 7, 2008

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White Chocolate Fruit Tart cont.

2 teaspoons cornstarch
1/2 teaspoon lemon juice

In a small mixing 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 300° 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,

Printed from tasteofhome.com Sep 7, 2008

White Chocolate Fruit Tart

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.