- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 package (10 to 12 ounces) white baking chips, melted and cooled
- 1/4 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1 can (20 ounces) pineapple chunks
- 1 pint fresh strawberries, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 2 kiwifruit, peeled and sliced
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon lemon juice
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and 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 bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
- Drain pineapple, reserving 1/2 cup juice. 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 glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for White Chocolate Fruit Tart(11)
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Absolutely delicious! Nice alternative to the usual custard tart fillings. The cream cheese and white chocolate paired so nicely with the fruit I added - strawberries, kiwi, blueberries and raspberries. Everyone asked for the recipe!
Have make this for years. Brought it to a pot luck last night and received several comments and requests for recipe. Really good looking with great taste.
Not a crumb left! The only thing I changed in the ingredients was adding ~2tsp (1 lemon worth) of zest to the crust. It really added a nice citrus flavor (and justified buying a lemon for 1/2 tsp of juice). I only used 1/4 cup of glaze, and I also modified a couple steps. First, I've always had issues combining things with melted white chocolate; it always clumps up because it cools too much. For this recipe, I added the chips and cream to the bowl of my stand mixer and set it over boiling water. I mixed until smooth and then whipped using the mixer until it cooled off a bit. Then I threw in the cream cheese 1-2 ounces at a time and whipped on medium until it was smooth. The result was so creamy and light! I also prepped each part of the recipe and stored them separately in the fridge overnight, then assembled a couple hours before serving because I was afraid it would get soggy. The results were terrific. Oh, one more thing...the smaller the fruit the more impressive the design looks.
This is my husbands favorite dessert, it will impress a crowd
This recipe is relatively easy to make-always delectable-always a crowd pleaser.I always make one at Chirstmas and Easter and at least once while berries are in season.
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