White Chocolate Fruit Tart

from "The Taste of Home Baking Book"

October 10, 2007

INGREDIENTS:

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
2 teaspoons cornstarch
1/2 teaspoon lemon juice

DIRECTIONS:

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, 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.

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