Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar1-1/2 cups all-purpose flourFILLING:1 package (10 to 12 ounces) white baking chips, melted and cooled1/4 cup heavy whipping cream1 package (8 ounces) cream cheese, softened1 can (11 ounces) mandarin oranges1 can (8 ounces) pineapple chunks1 pint fresh strawberries, sliced2 kiwifruit, peeled and slicedGLAZE:3 tablespoons sugar2 teaspoons cornstarch1/2 teaspoon lemon juiceOptional: Minced fresh basil or fresh mint
Preparation
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well.
Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
