White Chocolate Fruit Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust: 3/4 C butter, softened1/2 C confectioner's sugar1 1/2 C all-purpose flourFilling: 1 12 oz. pkg white chips, melted & cooled1 8 oz. package light cream cheese1 20 oz can pineapple chunks - drain juice and reserve 1/2 cup 1 pint fresh strawberries, sliced1 11 oz can mandarin oranges2 kiwifruit, peeled & slicedGlaze: 1 1/2 TBSP Splenda for baking2 tsp cornstarch1/2 tsp lemon juice1/2 C pineapple juice
Crust: In a small bowl, cream butter & confectioner's sugar until light and fluffy. Gradually add the flour; mix well. Press into an ungreased 11 in. tart pan or 12 in. pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until lightly browned. Cool on a wire rack.
Filling: in a small bowl, beat melted white chips with softened cream cheese until smooth. Spread over cooled crust. Refrigerate for 30 minutes.
Fruit Topping: Starting at outside edge, alternate a sliced strawberry piece with a mandarin orange piece until circle is complete. Inside the strawberry/orange ring, arrange kiwi slices all the way around layered on the strawberries & oranges making another ring toward the center. The next inner ring will be the pineapple chunks followed by the remaining strawberries in the middle. (I sometimes dot some blueberries around for color, i.e. around the mandarin oranges on the outer ring and in the center of the strawberries in the middle).
Glaze: When finished assembling the fruit -
IN a small saucepan, combine the splenda and cornstarch. Stir in the lemon juice and pineapple juice until smooth. Bring to a boil over medium heat - stirring constantly - and continue to stir for 2 minutes or until thikened. Cool slightly and brush over the fruit.
Refrigerate again for at least 1 hour before serving. Refrigerate leftovers.
Makes 16 - 2 1/3" servings (using a 12" tart pan)
Number of Servings: 16
Recipe submitted by SparkPeople user MELNAEGELI.
Filling: in a small bowl, beat melted white chips with softened cream cheese until smooth. Spread over cooled crust. Refrigerate for 30 minutes.
Fruit Topping: Starting at outside edge, alternate a sliced strawberry piece with a mandarin orange piece until circle is complete. Inside the strawberry/orange ring, arrange kiwi slices all the way around layered on the strawberries & oranges making another ring toward the center. The next inner ring will be the pineapple chunks followed by the remaining strawberries in the middle. (I sometimes dot some blueberries around for color, i.e. around the mandarin oranges on the outer ring and in the center of the strawberries in the middle).
Glaze: When finished assembling the fruit -
IN a small saucepan, combine the splenda and cornstarch. Stir in the lemon juice and pineapple juice until smooth. Bring to a boil over medium heat - stirring constantly - and continue to stir for 2 minutes or until thikened. Cool slightly and brush over the fruit.
Refrigerate again for at least 1 hour before serving. Refrigerate leftovers.
Makes 16 - 2 1/3" servings (using a 12" tart pan)
Number of Servings: 16
Recipe submitted by SparkPeople user MELNAEGELI.
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 17.1 g
- Cholesterol: 30.3 mg
- Sodium: 118.7 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.7 g
- Protein: 4.8 g
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