White Chocolate Fruit Tart |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This tart is an absolutely marvelous summer dessert! notes Claire Darby of New Castle, Delaware. Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
1-1/2 cups king arthur unbleached 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 (20 ounces) pineapple chunks |
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:
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 pineapple, reserving 1/2 cup juice. Arrange the pineapple, strawberries, oranges and kiwi over filling.
5. 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.
6. Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.
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