This is one of my favorite dessert recipes because it looks as good as it tastes. I’ll never forget when my friend Karen Vernacchio walked into a dinner party carrying it years ago. I could not believe she had made that beautiful fruit tart herself, and certainly did not believe her when she said it was actually easy to make!
She was kind enough to share her recipe with me back then, so you really have her to thank for what I am about to share with you. It has since become my staple, simple yet elegant dessert for entertaining. I am grateful to her every time I make it. I even keep the non-perishable ingredients in my pantry, (I almost always have milk, butter and cream cheese in my fridge) so in a pinch I can just grab the fresh berries and whip it up.
White Chocolate Fruit Tart
¾ c. softened butter
1 ½ c. confectioners’ sugar
1 ½ c. flour
1 bag White chocolate chips
1 (8 oz.) pkg. cream cheese
½ c. milk
Kiwi, blueberries, blackberries and strawberries
(These are my usual toppings but Karen has made it with bananas, and I have made it with pineapple too, so it is really whatever design you come up with)
¼ c. sugar
1 T. cornstarch
½ c. pineapple juice
Preheat oven to 300. Beat the butter and sugar until light and fluffy. Blend in flour. Press mixture into 12 inch round tart pan, or pizza pan. Bake 20 min. until lightly browned. Cool completely. In a saucepan, melt chocolate and milk until smooth. Add cream cheese and mix until smooth. Spread over crust to cool.
Arrange kiwi, and berries on top of filling. In a saucepan, combine sugar and cornstarch, stir in Dole pineapple juice. Stir constantly until thick. Drizzle over fruit topping. Refrigerate for at least 1 hour until it has set.