Vanilla cream fruit tart
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine -- |
| Softened | ||
| ½ | cup | Confectioner's sugar |
| 1½ | cup | All-purpose flour |
| 10 | ounces | Pkg vanilla chips -- melted and cooled |
| ¼ | cup | Whipping cream |
| 8 | ounces | Pkg cream cheese -- softened |
| 1 | pint | Fresh strawberries -- |
| Sliced | ||
| 1 | cup | Fresh blueberries |
| 1 | cup | Fresh raspberries |
| ½ | cup | Pineapple juice |
| ¼ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Lemon juice |
Directions
In a mixing bowl, cream butter and confectioner's sugar. Beat in flour (mixture will be crumbly). Pat into the bottom of a greased 12-in.
pizza pan. Bake at 300 for 25-28 minutes or unitl lightly browned.
Cool. In another mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Chill for 30 minutes.
Arrange berries over filling. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in the refrigerator.
Recipe By : Taste Of Home June/July '96
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