White Chocolate & Cream Cheese Fruit Tart
FOR THE TART SHELL
1 1/2 call purpose flour
3/4 cbutter, softened
1/2 cconfectioners' sugar
FOR THE FILLING
10-12 ozwhite chocolate chips, melted and cooled
8 ozcream cheese at room temperature
1/4 cwhipping cream
FOR THE TOPPING
·strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.
FOR THE GLAZE
1/2 tsplemon 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.
How to Make White Chocolate & Cream Cheese Fruit Tart
- Prepare The Crust:
-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.
- Prepare the Filling:
-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.
- Prepare the Topping:
-Cut and arrange the fruits of your choice over the filling.
- Prepare the Glaze:
-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.