Ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup butter, softened
For Filling:
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
1 (10 ounce) package vanilla or white chips, melted and cooled
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1/4 cup heavy whipping cream
2 kiwifruit, peeled and sliced
For Glaze::
1/2 teaspoon lemon juice
2 teaspoons cornstarch
3 tablespoons sugar
Method:
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. tart pan with removable bottom or 12-in. pizza pan with sides.
Bake at 300 degrees F 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, 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.
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| White Chocolate Fruit Tart |
