Categories: Dessert

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 (20 ounces) pineapple chunks
• 1 pint fresh strawberries, sliced
• 1 can (11 ounces) mandarin oranges, drained
• 2 kiwifruit, peeled and sliced
• GLAZE:
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon lemon juice

Directions

1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well.

2. Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.

3. For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.

4. Drain pineapple, reserving 1/2 cup juice. Arrange the pineapple, strawberries, oranges and kiwi over filling.

5. 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.

6. Brush glaze over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.

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