Fruit Tart - White Chocolate

Ingredients

  • 3/4 c. butter, softened
  • 1/2 c. powdered sugar
  • 1-1/2 c. unbleached all-purpose white flour
  • 1 pkg. (10 ounces) vanilla chips, melted and cooled
  • 1/4 c. heavy whipping cream
  • 1 pkg. (8 oz.) light cream cheese, softened
  • 1 can (20 oz.) pineapple tidbits, drain well - Reserve juice
  • 1 pint fresh strawberries, sliced
  • 1 can (11 oz.) mandarin oranges, drained well
  • 2 kiwifruit, peeled and sliced
  • 1/4 c. red grapes
  • 1/4 c. fresh blueberries
  • 3 Tbls. white sugar
  • 3 t. cornstarch
  • 1/2 t. lemon
  • reserved juice from pineapple

Instructions

In a small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually add flour; mix well. Or, use a pastry blender to mix. 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 (you won’t use the entire can; save the remainder for another use), strawberries, oranges, grapes, blueberries and kiwi over filling (Be sure the fruit it drained well and somewhat dry, or tart will get soggy).

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.