May 18, 2011

White Chocolate Fruit Tart

If you could taste a picture, you'd be in heaven right about....

I got this recipe a long time ago... from my co-worker at the UofU.
It is Amazing!

If you happen to have a tart pan that is the perfect pan to use to make this wonderful dessert (A tart pan is not as tall as a pie pan and the bottom of the pan pops up to make for easy cutting.)
If you don't have one, or have never even heard of one... you may use a 9" pie pan.

Tart Crust
3/4 C. Softened Butter
1/2 C. Confectioners Sugar
1 1/2 C. Flour

Preheat oven to 300°.  Cream butter and suggar, gradually add flour while mixing.  Press dough into tart pan.  Bake for 25-30 minutes or until lightly golden brown.  Cool.

10 oz. White Chocolate Chips, melted (do this in a large saucepan over med-low heat, stirring constantly or they'll burn.)
1/4 C. Whipping Cream
8 oz. Cream cheese, softened
Assorted Fresh Fruit
Combine melted chips and cream, add cream cheese.  Beat until smooth.  Spread over crust and chill 30 minutes.
Arrange fruit over top.

3 Tbsp. Sugar
2 tsp. Cornstarch
1/2 tsp. Lemon Juice
1/2 C. Pineapple Juice

Combine all ingredients in a saucepan and bring to a boil over medium heat.  Boil 1-2 minutes until thick, stirring constantly.  Cool; brush over fruit. 

Chill tart 1 hour before serving.
Store in fridge.

The most wonderful thing about this tart is that you can use whatever assortment of fruit you want.  The orginal recipe calls for pineapple, mandrin oranges, strawberries and kiwi.  The arrangement can also be according to your design.  Here's some of the other's I've made over the years.

This one below is my favorite.

1 comment:

Susan said...

Those are soooo pretty, I'll bet they taste great too!