White Chocolate Fruit Tart

I while ago I was at my grocery store's bakery and looking at all the gorgeous tarts, cannolis, and different pastries that have been made to look so pretty. What a job! I have absolutely no training in how to make those kinds of things, but how fun to go to work creating such beautiful food works of art. Maybe someday...

I actually made this a little over a year a go, shortly before I started food blogging, but right around the time I started becoming completely obsessed with food. I had so much fun making this, and it was SO delicious. This did take a while to make, especially considering the three steps that you have to go through to make it, but it's well worth it. Plus, I think it's fun to plan out a more elaborate dish, just for the sake of pulling it off!

If you do want to to save a little time, have your fruit cut up, and your tart crust made the day before. Then you only have to worry about making your white chocolate layer and assembling the tart.

White Chocolate Fruit Tart
Found in Taste of Home Baking Book

Ingredients

3/4 cup butter, softened
1/2 cup confectioners sugar
1 1/2 cup all purpose flour
FILLING:
1 package (10-12 oz) vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 oz) cream cheese softened
1 can (20 oz) pineapple chunks
1 pint fresh strawberries, sliced
1 can (11 oz) mandarin oranges, drained
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

Directions

1. In a small mixing bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in tart pan, with removable bottom (mine doesn't have a removable bottom, and it was fine). Place pan on baking sheet. Bake at 300 for 25-30 minutes or until lightly browned. Cool on wire rack.

2. For filling, beat melted chips and cream in a small mixing bowl. Add the cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain the pineapple, reserving 1/2 cup juice; set juice aside. Arrange pineapple, strawberries, oranges and kiwi over filling.

3. For glaze, combine sugar and cornstarch in a small saucepan. Stir in lemon juice and reserved pineapple juice until smooth. bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.