New Zealand White Chocolate Fruit Tart

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.