Ingredients
3/4
cup butter, softened
1/2
cup confectioners' sugar
1-1/2
cups all-purpose flour
FILLING:
1
package (10 to 12 ounces) white baking chips, melted and cooled
1/4
cup heavy whipping cream
1
package (8 ounces) cream cheese, softened
1
can (11 ounces) mandarin oranges
1
can (8 ounces) pineapple chunks
1
pint fresh strawberries, sliced
2
kiwifruit, peeled and sliced
GLAZE:
3
tablespoons sugar
2
teaspoons cornstarch
1/2
teaspoon lemon juice
Minced
fresh basil or fresh mint, optional
To
a small bowl, add the milk, butter and the sugar of the confectioners until it
is light and fluffy. Gradually add flour and blend properly.
Press
on ungreased 11-in. Fluted tart pan with adjustable bottom or 12-inch. Pizza
tray with side plates. Bake at 300 ° C for 25-30 minutes or until lightly
browned. It's cool on a wire rack.
To
be filled, beat the melting chips and cream in a little cup. Add the cream
cheese; beat until it is smooth. Spread it over the top. Refrigerate for about
30 minutes.
Drain
the oranges and pineapple and set aside 1/2 cup fruit juice. Arrange the
grapes, pineapples, strawberries and kiwi over the filling.
For
the glaze, mix sugar and cornstarch in a small saucepan. Stir in the lemon
juice and retained fruit juice until smooth. Bring to a boil over medium heat,
simmer and mix for 2 minutes or until thickened. It's cool.
Paint
the glaze over the berries. Refrigerate 1 hour before eating. Sprinkle with
fresh basil or mint if desired. Refrigerate all the leftovers.
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