05/19/2014 White Chocolate Fruit Tart

White Chocolate Fruit Tart

Recipe Courtesy of Virginia Aman

Crust:

¾ cup butter, softened
½ cup confectioners’ sugar
1 ½ cups all-purpose flour
 

Filling:

1 package (10-12 ounces) white baking chips, melted and cooled
¼ cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
 

Toppings:

1 (20 oz.) can pineapple chunks, reserve the juice for the glaze
1 pint fresh strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
2 kiwi, peeled and sliced
 

Glaze:

3 Tbsp. sugar
2 tsp. cornstarch
½ tsp. lemon juice
½ cup reserved pineapple juice

 

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well.

Press into an ungreased 11 inch fluted tart pan with removable bottom or 12 inch pizza pan with sides. 

Bake at 300 degrees for 25-30 minutes or until lightly browned. Cool on a wire rack. 

For filling, in a small bowl, beat melted chips and cream.

Add cream cheese; beat until smooth.

Spread over crust. Refrigerate for 30 minutes. 

Drain pineapple, reserving ½ cup juice. Arrange the pineapple, strawberries, oranges and kiwi over the filling. 

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and pineapple juice until smooth.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. 

Brush glaze over fruit. Refrigerate 1 hour before serving. Refrigerate leftovers.