White Chocolate Fruit Tart - Louisiana Culinary Institute
Number of servings: 12-16
3/4 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 cup all purpose flour
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice
1 package (10 oz) vanilla baking chips, melted
1/4 whipping cream
1 package (8 oz) cream cheese, softened
1 can (20 oz) pineapple chunks, undrained (save 1/2 cup of pineapple juice)
1 pt fresh strawberries, sliced
1 can (11 oz) mandarin oranges, sliced
2 kiwifruit, peeled and sliced
CRUST: In a mixing bowl, cream butter and confectioner's sugar. Gradually add flour; mix well. Press into an ungreased 11 in. tart pan or 12 in. pizza pan with sides. Miniature tart pans can be used. Bake at 300 degrees for 25-30 mins or until lightly browned. Cool.
FILLING: On a very low fire, pour cream into pot and add white chocolate chips slowly as they melt. High fires causes the chocolate to burn. In a mixing bowl, beat melted chocolate and cream cheese until smooth. Spread over or fill in crust. Chill for 30 mins.
TOPPING: Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange strawberries, pineapple, oranges and kiwi over filling.
GLAZE: In a saucepan, combine sugar, cornstarch, lemon juice and reserved pineapple juice.; bring to a boil over medium heat. Boil for 2 minutes or until thickened. Cool; brush over fruit. Chill 1 hour before serving. Store in the refrigerator until served.