Shelly's Recipe

WHITE CHOCOLATE-FRUIT TART

Category: Tarts

12 servings1/2 pkg. (17-1/4 oz.) frozen puff pastry (1 sheet)
1 pkg. (6 squares) white baking chocolate, divided
1/4 cup half-and-half
4 kiwi, peeled, sliced
10 medium strawberries, halved

Preheat oven to 400. Thaw pastry sheet at room temperature 30 min. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Place on large ungreased baking sheet. Brush edges of pastry with water. Fold over 1/2 inch edge of pastry on all sides to form rim; press firmly to secure. Pierce pastry with fork.

Bake 15 minutes or until golden brown. (After 10 min., gently break any large air bubbles in pastry with fork.) Cool on wire rack.

Microwave 5 squares of the white chocolate and half-and-half in large microwaveable bowl on HIGH 2 min. or until white chocolate is almost melted; stir until chocolate is completely melted. Spread onto pastry; top with fruit. Melt remaining chocolate square as directed on pkg.; drizzle over dessert. Refrigerate 1 hour or until ready to serve. Cut into 12 rectangles. Store leftover tart in refrigerator.

VARIATION: Chocolate Fruit Tart: Pat kiwi slices and strawberry halves dry. Dip each piece halfway into 6 squares melted semi-sweet baking chocolate; let excess chocolate drip off. Refrigerate on wax paper-covered baking sheet 30 min. or until chocolate is firm. Prepare tart as directed, substituting the chocolate-dipped fruit for the plain fruit.