MandiCrocker

WHITE CHOCOLATE FRUIT TART

A couple things about floot tarts:

1) They're awfully beauuuuuuuutiful. :)

2) People get reeeeal excited about fruit they don't have to chop up themselves. Like, crazy excited. Like crazy as in they've never seen fruit before excited!

I have to admit: I do, too! It IS awfully sweet & delicious. Mmmm, floooot. :)

Say! Speaking of fruit tarts, let's make one right now with the following ingredients I just happen to have in my house!

*Applause, applause*

INGREDIENTS:

TART:

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour

FILLING:
1 (10 ounce) package white chocolate chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 Pint of raspberries

1 Pint of blackberries
1 pint fresh strawberries, sliced

1 pint of blueberries
12 kiwifruit, peeled and sliced

*Feel free to use any kind of fruit you'd like!

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

1/2 cup of juice*

**If you use canned fruit as well as fresh fruit (ex: peaches, pineapple, etc.), the sweetened juice left in the can is GREAT for this! I used coconut mango because it sounded good. Doesn't it!? It's also great with vodka! I mean...

Preheat the oven to 300.

"Spartans, tonight we dine in FRUIT TART!!!!"

That makes no sense.

Beat butter & powdered sugar in a mixing bowl until light & floofy!


Floofy, floofy!

Gradually add flour.
Then mix.
Add flour.
Then mix.
Add flour...

...then mix.


Good ol' flour. Trusty. Dependable. Flour-y.


And now the mixture is nice & crumbly. Bueno!

Begin to press the mix into your 11-inch ungreased tart tin.

Press.


Hello, little guy! You're about to go in the oven!

Bake for 25-30 minutes.



While our tart is in the oven, we're going to melt down our 10 ounce pkg of white chocolate chips. It's best to do this with a double broiler, but you can also melt chocolate in a saucepan on low. Just be sure to stir constantly! White chocolate can be finicky. :)


Let it cool.


Here is our handsome tart crust.


Next, let's beat our melted white chocolate and cream.
Add the cream cheese and beat until smooth.





Now if you're a buttnugget like me & are trying to do 50 things at once (I'd never!) you may leave your white chocolate cooling for too long & it could get 'too cool for school' and harden. If this happens, you can reheat it.


OR


You can say, "Screw it. Who's got the time to reheat? Those desperate college kids that work for me will eat anything!" And put the unsmooth filling in the tart crust anyway.


See? Lots o' chunks:

I hereby name this floot tart: White Chocolate CHUNK Fruit Tart

See what I did there? Heh heh.

Next, you want to decorate your fruit tart. This is the where the fun begins! Or where the fun ended for me! By the time I got around to actually making this fruit tart, my raspberries & blackberries had molded. Wah. :(

So I used what I had left. Almost moldy blueberries, strawberries and kiwi.

It turned out awfully purty, though! :)

Hmmm... I feel like something's missing...

Ah! The GLAZE! How could I forget!? It's like the make-up of the fruit world!

Put the tart in the fridge for about 30 minutes. While the tart is setting, whip up the glaze!

Combine the sugar and cornstarch in a small saucepan.

Then stir in the lemon juice & 1/2 cup of juice.

Bring it to a boil on medium heat.

Watch as it thickens! Oooh! Ahhhh!

Once it's done & your 30 minutes are up, brush the glaze over the fruit. A real thin layer is all you need otherwise it turns out looking like somebody sneezed on your tart.

I know. That's disgusting. But it's true, my friends. And nobody wants a snotty floot tart!

See? A little dab'll do ya.

And look how gorgeous!!! :) :) :)

It's really delicious & super easy!

It practically does the work for you!

Okay, that's a lie.

But still... fruit tarts are like babies. There's just not an ugly one in the bunch! And even if there is an ugly one, they still taste delicious! Babies, I mean... Huh?

Enjoy! :)