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Category: Tarts
Prep Time: Cook Time: Total Time:
3/4 c. butter, softened
1/2 c. confectioners sugar
1 1/2 c. flour
10 oz. white chocolate chips or vanilla chips
1/4 c. heavy cream
8 oz. cream cheese, softened
Sliced bananas, strawberries, blueberries, raspberries, sliced kiwifruit, sliced peaches, blackberries
1/4 c. sugar
1 T. cornstarch
1/2 c. pineapple juice
1/2 t. lemon juice
For the pastry, beat the butter and confectioners' sugar in a bowl until blended. Add the flour and beat until smooth, scraping the bowl occasionally. Press the pastry over the bottom and up the side of a 12-inch tart pan. Bake at 325 degrees for 20-25 minutes or until light brown. Cool in the pan on a wire rack.
For the filling, combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 2 minutes and stir. Add the cream cheese and beat until blended. Spoon the filling over the baked layer.
For the topping, arrange the desired fruit in a decorative pattern over the top of the filling.
For the glaze, combine the sugar and cornstarch in a small saucepan and mix well. Stir in the pineapple juice and lemon juice. Cook over medium heat until thickened, stirring constantly. Drizzle the glaze all over the fruit to prevent browning. Chill, covered, in the refrigerator.
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FRUIT TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
3/4 c. butter, softened
1/2 c. confectioners sugar
1 1/2 c. flour
10 oz. white chocolate chips or vanilla chips
1/4 c. heavy cream
8 oz. cream cheese, softened
Sliced bananas, strawberries, blueberries, raspberries, sliced kiwifruit, sliced peaches, blackberries
1/4 c. sugar
1 T. cornstarch
1/2 c. pineapple juice
1/2 t. lemon juice
For the pastry, beat the butter and confectioners' sugar in a bowl until blended. Add the flour and beat until smooth, scraping the bowl occasionally. Press the pastry over the bottom and up the side of a 12-inch tart pan. Bake at 325 degrees for 20-25 minutes or until light brown. Cool in the pan on a wire rack.
For the filling, combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 2 minutes and stir. Add the cream cheese and beat until blended. Spoon the filling over the baked layer.
For the topping, arrange the desired fruit in a decorative pattern over the top of the filling.
For the glaze, combine the sugar and cornstarch in a small saucepan and mix well. Stir in the pineapple juice and lemon juice. Cook over medium heat until thickened, stirring constantly. Drizzle the glaze all over the fruit to prevent browning. Chill, covered, in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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