Vanilla Cream Fruit Tart Recipe
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vanilla package | 1 , cooled | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Cream cheese | 1 , softened | |
| Strawberries | 1 Pint, sliced | |
| Blueberries | 1 Cup (16 tbs) | |
| Raspberries | 1 Cup (16 tbs) | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Lemon juice | 1/2 Teaspoon |
Directions
In a mixing bowl, cream butter and confectioners' 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 until lightly browned.
Cool.
In another mixing bowl, beat melted chips and cream.
Add cream cheese and 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.
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 until lightly browned.
Cool.
In another mixing bowl, beat melted chips and cream.
Add cream cheese and 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.
Chef
