White Chocolate Fruit Tart

I made this super yummy fruit tart for our Summer Solstice dinner party this year and it was a huge hit. The fruit was all in season and very yummy and the color and display was just beautiful not to mention it was just delicious! I didn't use canned fruit like it called for instead I just grabbed the fresh fruit I wanted instead of following the recipe to a tee. Instead of using the juice from the can of pineapple, I used a fresh pineapple and had pineapple juice on hand for the glaze. The melted white chocolate really set this apart and gave it a great texture and sweetness.

This actually was not difficult to make although it does take some time but whatever time you put into it, it will surely be worth it. This will be a do-over at our house. The Other Williams is already clamoring for this again.
INGREDIENTS
Crust:
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour

Filling:
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced

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

DIRECTIONS
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.