White Chocolate Fruit Tart

Crust

• ¾ cup butter, softened
• ½ cup confectioners’ sugar
• 1½ cups all-purpose flour Filling
• 1 (10 oz) package white chocolate or vanilla chips, melted
• ¼ cup heavy whipping cream
• 1 (8 oz) package cream cheese, softened
• 1 (20 oz) can pineapple chunks, undrained
• 1 pint fresh strawberries, sliced
• 1 (11 oz) can mandarin oranges, drained
• 1 pint blueberries Glaze
• 3 Tbsp sugar
• 2 tsp cornstarch
• ½ tsp lemon juice

In a mixing bowl, cream butter and confectioners’ sugar until smooth. Gradually add flour and mix well.

Press dough into an ungreased 11-inch tart pan or 12-inch pizza pan with sides. Bake at 300°F for 20–25 minutes or until lightly browned.

Cool completely. In another bowl, beat melted white chips with heavy cream.

Add cream cheese and beat until smooth. Spread mixture evenly over cooled crust.

Chill for 30 minutes. Drain pineapple, reserving ½ cup juice.

Set fruit aside. Arrange strawberries, pineapple, mandarin oranges, and blueberries over filling.

In a saucepan, combine sugar, cornstarch, lemon juice, and reserved pineapple juice. Bring to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened.

Allow glaze to cool slightly, then brush over fruit. Chill for 1 hour before serving.