WHITE CHOCOLATE & CREAM CHEESE FRUIT TART

White Chocolate & Cream Cheese Fruit Tart image

Provided by Cosette Khoryati

Time 1h30m

Number Of Ingredients 15

FOR THE TART SHELL
1 1/2 c all purpose flour
3/4 c butter, softened
1/2 c confectioners' sugar
FOR THE FILLING
10-12 oz white chocolate chips, melted and cooled
8 oz cream cheese at room temperature
1/4 c whipping cream
FOR THE TOPPING
strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.
FOR THE GLAZE
3 Tbsp sugar
2 tsp cornstarch
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.

Steps:

1. 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. -Cool.
2. 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.
3. Prepare the Topping: -Cut and arrange the fruits of your choice over the filling.
4. 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. -Cool. -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.