Fruit
Frean
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Gigi's White Chocolate Fruit Tart

"Seize the moment. Remember all those women on the 'Titanic'
who waved off the dessert cart."
~ Erma Bombeck

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Strawberries, Raspberries and Kiwis
Photographic Print
Sokol, Howard
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Gigi’s White Chocolate Fruit Tart

Pastry:
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup confectioner’s sugar
1 1/2 cups flour

Filling:
10 ounces fine-quality white chocolate, melted
1/4 cup whipping cream
8 ounces cream cheese, softened
A 20-ounce can pineapple chunks, undrained
1 pint fresh strawberries, sliced
An 11-ounce can mandarin oranges, drained
2 kiwi, peeled, sliced

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

Preheat oven to 300 degrees F. In a mixing bowl cream the butter and
sugar. Gradually add the flour and mix well. Press the mixture into an ungreased 11-inch tart pan. Bake 25 to 30 minutes , or until the pastry
shell is lightly browned. Allow to cool.
Filling: In a mixing bowl beat the melted white chocolate and the cream.
Add the softened cream cheese and beat the mixture until it is smooth.
Spread evenly over cooled pastry shell. Chill for 30 minutes.
Drain the pineapple, reserving 1/2 cup juice. Arrange the strawberries, pineapple, mandarin oranges and kiwi decoratively over the filling.
Glaze: In a saucepan combine the sugar, cornstarch, lemon juice and
reserved pineapple juice. Bring the mixture to a boil over medium heat.
Boil, stirring constantly, for about 2 minutes, or until the glaze is
thickened. Cool. Brush the glaze over the fruit. Refrigerate.