Name: White Chocolate Fruit Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3/4 cup butter, softened -; 1/2 cup confectioners' sugar -; 1-1/2 cups 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 (11 ounces) mandarin oranges -; 1 can (8 ounces) pineapple chunks -; 1 pint fresh strawberries, sliced -; 2 kiwifruit, peeled and sliced -; Glaze: -; 3 tablespoons sugar -; 2 teaspoons cornstarch -; 1/2 teaspoon lemon juice -; Optional: Minced fresh basil or fresh mint -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - White Chocolate Fruit Tart

1. 3/4 cup butter, softened -

2. 1/2 cup confectioners' sugar -

3. 1-1/2 cups all-purpose flour -

4. Filling: -

5. 1 package (10 to 12 ounces) white baking chips, melted and cooled -

6. 1/4 cup heavy whipping cream -

7. 1 package (8 ounces) cream cheese, softened -

8. 1 can (11 ounces) mandarin oranges -

9. 1 can (8 ounces) pineapple chunks -

10. 1 pint fresh strawberries, sliced -

11. 2 kiwifruit, peeled and sliced -

12. Glaze: -

13. 3 tablespoons sugar -

14. 2 teaspoons cornstarch -

15. 1/2 teaspoon lemon juice -

16. Optional: Minced fresh basil or fresh mint -

How to cook deliciously - White Chocolate Fruit Tart

1. Stage

In a small bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Gradually add flour and mix well.

2. Stage

Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with side. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.

3. Stage

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. Stage

Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange oranges, pineapple, strawberries and kiwi over filling.

5. Stage

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.

6. Stage

Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.