White Chip Fruit Tart Recipe - Cooking Index
White Chip Fruit Tart Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Butter or margarine - - softened |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| White Filling | ||
| 10 oz | 284g | Premier white chips - (Hershey's) |
| 1/4 cup | 59ml | Whipping cream |
| 8 oz | 227g | Softened cream cheese |
| Fruit Topping | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 tablespoon | 15ml | Cornstarch |
| 1/2 cup | 118ml | Pineapple juice |
| 1/2 teaspoon | 2.5ml | Lemon juice |
| Assorted fresh fruit - sliced |
Heat oven to 300Fahrenheit. In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if necessary. Bake 20 to 25 minutes or until lightly browned; cool completely. Prepare white filling; spread on cooled crust. Cover; refrigerate. Prepare fruit topping. Cover; refrigerate assembled tart until just before serving. 10 to 12 servings.
White Filling:
In microwave-safe bowl, place Hershey's Premier White Chips and whipping cream. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred vigorously. Beat in cream cheese.
Fruit Topping:
In small saucepan, stir together sugar and cornstarch; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool. Meanwhile, arrange fruit on top of filling; carefully pour or brush juice mixture over fruit.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Source:
Betty Crocker
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