UNTIL I realized that I didn't have the right sized tart pan for this recipe :-( FAIL. Instead of an 11-inch tart pan, I only had a 9.5 inch one.
Well...that's OK, because I turned this recipe into mini tarts using a muffin/cupcake pan. (My friend did the same thing.)
Before I continue, I will just say that these tarts taste heavenly and are great for any occasion...especially if you want to have a party or a family gathering. The pastry crust is not too buttery, yet it's flaky and firm; the white chocolate filling is delicious and creamy ( yet not too rich and not too sweet)...it's a mix of heavy whipping cream, cream cheese, and white chocolate; and finally the tangy fruits are the perfect complement to the sweet filling. You can basically put whatever fruits you like as a topping including tropical fruits and/or berries. Be as creative as you like! I added pieces of mango even though it was not listed in the ingredients, and I saw that other people who made this recipe used blueberries and raspberries.
Oh...and I can't forget the source. I made adjustments, added tips, and made it more organized with photos. But here is the link to the original recipe from AllRecipes.com: http://allrecipes.com/recipe/white-chocolate-fruit-tart/detail.aspx. If you want to make the mini tarts, I suggest you use the recipe I typed below!
Ingredients:
Crust -
- 3/4 cup butter (1 and a half sticks), softened
- 1/2 cup confectioners' sugar
- 1 and a 1/2 cups all-purpose flour
Filling -
- 1 package (10 oz) white chocolate chips (about 1 and a 1/2 cups + 1-2 tbsp), melted and cooled
- 1/4 cup heavy whipping cream
- 1 (8 oz package) cream cheese, softened
Topping -
- 1 (20 oz) can pineapple chunks, undrained
- 1 pint fresh strawberries, sliced (I cut them into half slices)
- 1 (11 oz) can mandarin oranges, drained (I used fresh mandarin oranges, which I cut into pieces)
- 2 kiwis, peeled and sliced (I cut them into pieces)
- 1/4 cup fresh mango, peeled and cubed (optional)
Glaze -
- 3 tbsp sugar
- 2 tsp cornstarch
- 1/2 tsp lemon juice (I used freshly squeezed)
1. For the crust, in a mixing bowl, cream the butter and confectioners' sugar until light and fluffy.
2. Gradually add the flour and mix well.
3. Press into an ungreased 11-inch tart pan with removable bottom or a 12-inch pizza pan with sides.
(If you don't have either, divide the dough into 2 equal portions. Then, using TWO 12-cup cupcake/muffin pans, divide each half of the dough evenly between all the cups. I probably used 1 tbsp of dough in each cup. Press down with your finger or using the bottom of a glass. This recipe will yield 24 mini tarts.)
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| I used the bottom of this glass to pressed down the dough. |
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| For this tray, I pressed down using the glass and I also pressed with my finger to get some crust higher up on the sides. Either way works just fine. |
4. Bake the tart at 300 degrees F for 25-30 minutes or until lightly browned. (If you are making the mini tarts, bake each tray one at a time at 300 degrees F for around 25-27 minutes or until lightly browned.) Cool on a wire rack.
5. For the filling, in a mixing bowl, beat the melted white chocolate and the cream. Add the cream cheese and beat until smooth.
6. Spread the filling over the crust (or if you are making the mini tarts, take about 1 full tbsp and spread it over the crust in each individual cup). Refrigerate for about 30 minutes.
7. For the topping, drain the pineapple, reserving about 1/2 cup juice; set the juice aside for the glaze. Arrange all of the fruit over the filling.
8. For the glaze, in a small saucepan, combine the cornstarch and sugar. Stir in the lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
9. Cool the glaze, then brush it over the fruit.
10. Refrigerate for 1 hour before serving. Refrigerate the leftovers. Enjoy!
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