White Chocolate Fruit Tart |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Great for Easter or potlucks. Can melt white chocolate chips in the microwave by placing in a microwavable containiner and heating for 30 second intervals, stirring between intervals until just melted. If you microwave too long, the chocolate will seize. Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
1 1/2 cups all-purpose flour |
1 (10 ounce) package vanilla white chocolate chips, melted and cooled (or white chocolate chips) |
1/4 cup heavy whipping cream |
1 (8 ounce) package cream cheese, softened |
1 (20 ounce) can pineapple chunks, undrained |
1 pint fresh strawberries, sliced |
1 (11 ounce) can mandarin oranges, drained |
2 kiwi fruits, peeled and sliced |
3 tablespoons sugar |
2 teaspoons cornstarch |
1/2 teaspoon lemon juice |
Directions:
1. 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. Make a couple of prick marks to keep from puffing. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. 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.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved 1/2 cup 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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