White Chocolate Fruit Tart

by Carla Tuhacek

This looks too good to eat, but it tastes too good not to! The down side is that you can’t make it at the last minute because it needs to be served cold.

Crust:
3/4 cup butter, softened
1⁄2 cup confectioners’ sugar
1 1⁄2 cups flour

Filling:
1 pkg. (10 oz.) vanilla baking chips, melted
1⁄4 cup whipping cream
1 pkg. (8 oz.) cream cheese, softened
1 can (20 oz.) pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 can (11 oz.) mandarin oranges, drained
2 kiwifruit, peeled and sliced

Glaze:
3 Tbsp. sugar
2 tsp. cornstarch
1⁄2 tsp. lemon juice·

Cream butter and sugar. Gradually add flour; mix well. Press into ungreased 11″ tart pan or 12″ pizza pan with sides. Bake 300° for 25-30 minutes or until lightly browned. Cool.

Beat chips and cream. Add cream cheese and beat until smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving 1⁄2 cup juice. Arrange strawberries, pineapple, oranges and kiwi over filling.

In a saucepan, combine sugar, cornstarch, lemon juice and reserved pineapple juice; bring to boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool brush over fruit. Chill 1 hour before serving. Store in refrigerator.