White Chocolate Fruit Tart
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
This fresh fruit tart with a white chocolate cream cheese filling will leave you looking like a fancy pastry chef! Secretly though, this tart is super easy to put together, the crust does not require any rolling out or chilling, the filling does not require making any sort of custard either. Is that enough to convince you to make this delicious dessert?
Ingredients
  • For the Tart Shell:
  • ¾ cup butter, softened
  • ½ cup powdered sugar
  • 1-1/2 cups all-purpose flour
  • For the Filling:
  • 1 package (10 to 12 ounces) white baking chips
  • ¼ cup heavy whipping cream or milk
  • 1 package (8 ounces) cream cheese, softened
  • For the Glaze:
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • ½ cup juice from can of mandarin oranges or pineapple (keep the fruit, reserve the juice)
  • Fresh fruit to garnish such as sliced strawberries, blueberries, raspberries, kiwi, pineapple
Instructions
  1. Cream butter and powdered sugar until light and fluffy. Add flour and mix just until combined.
  2. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 325° for about 25 minutes or until lightly browned and cooked through. Your oven time may vary.
  3. For the filling, in a double boiler melt white chocolate chips and cream. Remove from heat and let the chocolate mixture cool for 5 minutes. Add in the cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes, or overnight, before placing the fruit on the tart.
  4. For glaze, in a small saucepan, combine sugar and cornstarch. Add lemon juice and reserved mandarin or pineapple juice, stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Let the glaze cool before spreading on the fruit.
  5. Arrange the strawberries, oranges or pineapple, blueberries and raspberries over filling. Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
Notes
Let the crust completely cool before carefully removing from the tart pan, I recommend refrigerating the crust before removal. It is totally optional to remove the tart, you can keep it in the pan.
Recipe by Her Cup of Joy at http://www.hercupofjoy.com/2015/07/13/white-chocolate-fruit-tart/