Tuesday, February 10, 2009

White Chocolate Fruit Tart

From my friend Ruth Gough.

3/4 c. butter, softened
1/2 c. confectioners sugar
1 1/2 c. flour

1-12 oz. package real white chocolate chips
1-8 oz. package cream cheese, softened
Fresh fruit (I like to use a package of strawberries, 1 pint blueberries, 2-3 kiwi and 1 pint raspberries. The recipe calls for 1-20 oz. can pineapple chunks (juice reserved), 1 pt. strawberries, 1-11 oz. can mandarin oranges, drained and 2 kiwis)

3 T. sugar
2 t. cornstarch
1/2 t. lemon juice

In small mixing bowl, cream butter and powdered sugar until creamy. Gradually add flour until mixed well. Press into greased 11 inch tart pan (I have used a 10 in. spring form pan and a 9x12 pyrex too) and bake at 300 degrees for 25-30 minutes until you see a hint of golden brown.

For filling, melt chocolate chips in microwave at 30 second intervals and let cool for 3 minutes. Beat in cream cheese with electric mixer until smooth. Spread over cooled crust and refrigerate for at least 30 minutes. Filling will firm up in that time. Meanwhile, prepare fruit. Arrange over tart in a beautiful design. Refrigerate until ready to serve.

For the glaze (which I have just left out before b/c I ran out of time and didn't use pineapples, and the tart was still amazing... it is great either way) combine sugar and cornstarch in small saucepan. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat and cook, stirring constantly for 2 minutes or until thickened. Allow to cool and drizzle over tart.

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