White Chocolate Fruit Tart
We’re resurrecting this delectible dessert recipe—it’s always impressive to serve at a party, although once you taste it, you’ll wish you hadn’t shared it.
3/4 cup butter, softened
1/2 cup confectioners sugar
1-1/2 cup all-purpose flour
10 ounces white chocolate chips (Kakao sells them!)
1/4 cup whipping cream
1 package 8oz. cream cheese, softened
1/4 cup sugar or honey
1 Tablespoon corn starch
1/2 cup pineapple juice or peach juice and a bit of apple syrup
1/2 teaspoon lemon juice
Assorted fresh fruit- Blueberries, peaches, kiwi, strawberries, figs or what’s in season now?
For Tart base: Beat butter and sugar until light and fluffy, blend in flour. Press mixture onto the bottom of a 12 inch spring form, jelly roll, or tart pan. Bake at 325F for 25 minutes or until lightly browned. Cool completely.
For Filling: In a saucepan on low, stir white chocolate chips and whipping cream until chips are melted and mixture is well combined. Beat in cream cheese until smooth. Spread evenly on cooled crust. Cover with parchment paper or plastic wrap and chill while preparing topping.
For Topping: In a small saucepan combine sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly until thickened. Cool.
Meanwhile, slice and arrange fruit on top of filling, covering completely with fruit. Pour glaze topping over fruit with a large spoon until covered. May not need all the glaze, do not soak the crust. Chill until cooled. Slice in thin pie pieces, or small squares. I always double it. It is beautiful and tastes fabulous. Serves 10-12