Vanilla Cream Fruit Tart
1/2 cup confectioners’ sugar
3/4 cup butter or margarine, softened
1-1/2 cups all-purpose flour
1/4 cup whipping cream
1 package (10 ounces) vanilla chips, melted
and cooled
1 cup fresh raspberries
1 cup fresh blueberries
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1 tablespoon cornstarch1 pint fresh strawberries, sliced
1/4 cup sugar
1/2 teaspoon lemon juice
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;
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. Yield: 12-16 servings