Whitechocolatefruittart Recipes

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Steps:

• Heat oven to 300°F.
• Beat butter and sugar until light and fluffy.
• Blend in flour.
• Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
• Bake for 20-25 minutes or until just lightly brown.
• Cool completely.
• Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
• Beat in the cream cheese.
• When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
• Cover with plastic wrap and chill until ready to serve--at least 3 hours.
• Slice the fruit of your choice and place on the tart in an attractive manner.
• This is best eaten the same day it's made.
• But there won't be any leftovers anyway.

Steps:

• You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
• IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
• Preheat oven to 350 degrees F.
• Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
• Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
• Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
• Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
• Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
• IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
• Bring to a gentle boil, stirring constantly, over medium heat.
• Boil 2 minutes or until thickened.
• Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
• For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
• Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
• If you prefer a thicker layer of filling, you can double the recipe.
• Spread evenly into the base of the cooled tart shells using a cake spatula.
• Have your fruit all ready to go and make sure it is not dripping wet.
• Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
• You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
• Brush glaze over fruit using a pastry brush.
• Store the completed tarts, covered with plastic wrap, in the refrigerator.
• Each tart serves about 10-12 people.

Steps:

• Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an un-greased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300°F for 25-30 minutes or until lightly browned. Cool on a wire rack. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Steps:

• In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let set for 2 minutes or until soft-set. Cover and refrigerate for 10 minutes. , Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
• Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
• Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
• Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
• Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
• Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Steps:

• Preheat oven to 400°F. Thaw pastry sheet at room temperature 30 min. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Place on large ungreased baking sheet. Brush edges of pastry with water. Fold over 1/2 inch edge of pastry on all sides to form rim; press firmly to secure. Pierce pastry with fork.
• Bake 15 min. or until golden brown. (After 10 min., gently break any large air bubbles in pastry with fork.) Cool on wire rack.
• Microwave 5 oz. white chocolate and the half-and-half in large microwaveable bowl on HIGH 2 min. or until white chocolate is almost melted; stir until chocolate is completely melted. Spread onto pastry; top with fruit. Melt remaining chocolate as directed on pkg.; drizzle over dessert. Refrigerate 1 hour or until ready to serve. Cut into 12 rectangles. Store leftover tart in refrigerator.

Steps:

• Lightly grease cookie sheets and preheat oven to 400°F.
• Cut butter into dry mixture of flour, sugar, baking powder and salt with pastry cutter.
• Add buttermilk, cranberries and chips. Mix thoroughly.
• Drop by rounded spoonfuls onto cookie sheets as you would cookies, about 12 at a time. (Or, can make a round scone loaf, score and bake.).
• Sprinkle with granulated sugar before baking. Bake for 10-12 minutes,.
• or till lightly browned. Remove from baking sheet and cool.

Steps:

• In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Make a couple of prick marks to keep from puffing. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
• For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
• For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved 1/2 cup pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

Steps:

• Crust:.
• Blend Butter and confectionary sugar, than gradually add flour. Press into ungreased 11" tart or 12" pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until golden brown. Cool.
• Filling:.
• Melt white chocolate chips in double boiler or other method just until melted. Beat in whipping cream, then beat in softened cream cheese. Spread over cooled crust, chill for thirty minutes.
• Topping:.
• Add fruits in whatever design desired.
• Glaze:
• Combine all glaze ingredients in medium saucepan over medium high heat, boil for two minutes or until thickened. Brush over fruit.
• Chill for 1 hour before serving.

Steps:

• In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.