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White Chocolate Fruit Tart

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. —Claire Darby, New Castle, Delaware
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    16 servings

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
  • Minced fresh basil or fresh mint, optional

Directions

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
  • Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° 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 oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
  • 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.
  • Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts
1 piece: 335 calories, 21g fat (13g saturated fat), 45mg cholesterol, 133mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.

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