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Strawberries, Raspberries and Kiwis
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Chocolate Fruit Tart
3/4 cup (1 1/2
1 1/2 cups
8 ounces cream
A 20-ounce can
1 pint fresh
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
Filling: In a mixing bowl beat the melted white chocolate and the
Add the softened cream cheese and beat the mixture until it is
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
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.
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Basic Pie Crust
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