Title: Vanilla Cream Fruit Tart
Categories: Pie
Yield: 12 Servings
| 3/4 | c | Butter or margarine -- |
| | | Softened |
| 1/2 | c | Confectioner's sugar |
| 1 1/2 | c | All-purpose flour |
| 10 | oz | Pkg vanilla chips -- melted and cooled |
| 1/4 | c | Whipping cream |
| 8 | oz | Pkg cream cheese -- softened |
| 1 | pt | Fresh strawberries -- |
| | | Sliced |
| 1 | c | Fresh blueberries |
| 1 | c | Fresh raspberries |
| 1/2 | c | Pineapple juice |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | ts | Lemon juice |
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. From: [mme] Gourmet