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White Chocolate Fruit Tart

Total Time

Prep: 30 min. Bake: 25 min. + chilling

Makes

16 servings

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware
White Chocolate Fruit Tart Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 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 (11 ounces) mandarin oranges
  • 1 can (8 ounces) pineapple chunks
  • 1 pint fresh strawberries, sliced
  • 2 kiwifruit, peeled and sliced
  • GLAZE:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon lemon juice
  • Minced fresh basil or fresh mint, optional

Directions

  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
  2. 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.
  3. For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
  4. Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
  5. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
  6. Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Nutrition Facts

1 piece: 335 calories, 21g fat (13g saturated fat), 45mg cholesterol, 133mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.

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