White Chocolate & Cream Cheese Fruit Tart
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- 1 1/2 c
- all purpose flour
- 3/4 c
- butter, softened
- 1/2 c
- confectioners' sugar
- 10-12 oz
- white chocolate chips, melted and cooled
- 8 oz
- cream cheese at room temperature
- 1/4 c
- whipping cream
- strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.
- 3 Tbsp
- 2 tsp
- 1/2 tsp
- lemon juice
- *feel free to use jello, when it's cold, glaze the fruits with jello using a brush, just to keep them from changing color and wilting, keeps them shiny. i think jello gives a better finish.
FOR THE TART SHELL
FOR THE FILLING
FOR THE TOPPING
FOR THE GLAZE
-In a bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
-Press into an ungreased 11 inch. tart/pie pan preferably with removable bottom.
-Bake at 300° for 25-30 minutes or until lightly browned.
-In a bowl, beat melted chips and cream.
-Add cream cheese, beat until smooth.
-Spread over already baked and cooled crust.
-Refrigerate for at least 30 minutes.
-Cut and arrange the fruits of your choice over the filling.
-In a saucepan, combine sugar and cornstarch.
-Stir in lemon juice.
-If the glaze is lumpy; Add pineapple juice until smooth (or any juice available).
-Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.
-Brush the fruits with the glaze.
-Refrigerate for at least an hour before serving.
*You can substitute this glaze with jello, much simpler and gives a great finish. Prepare the jello mix as indicated on the box, refrigerate until cold (not stiff), then brush the fruits lightly with the jello mixture. Refrigerate again before serving.