White Chocolate Fruit Tart

Shell:
3/4 cup butter, softened
1 1/2 cups all purpose flour
1/2 cup confectioners’ sugar

Filling:
1 10-ounce package vanilla baking chips, melted
1/4 cup whipping cream
l 8-ounce package cream cheese, softened
1 20 ounce can pineapple chunks, undrained
1 pint fresh strawberries, sliced
3 kiwi fruit, peeled and sliced
l 11-ounce: can mandarin oranges, drained

Glaze:
3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon lemon juice

In a mixing bowl, cream butter and sugar.

Gradually add flour. mix well. Press into an ungreased 11-inch tart pan or 13-inch pizza pan with sides.

Bake at 300 degrees for 25 so 30 minutes or until lightly browned.

Cool.

In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crust. Chill for 30 minutes.

Drain pineapple, reserving 1/2 cup juice.Peel and slice any fresh fruit you will be using. Starting from the outside edge of the crust and moving toward the center, arrange kiwi slices then pineapple and strawberries (or other fruit) over filling.

Glaze:
In a saucepan, combine sugar, cornstarch, lemon juice and 1/2 cup pineapple juice; bring to a boil over medium heat. Boil for 1 to 2 minutes or until thickened, stirring constantly. Cool; brush generously over fruit. Chill 1 hour before serving. Store in the refrigerator.

Serves 12