This white chocolate fruit tart recipe is sweet and tangy.

Crust:
¾ cup butter, softened
½ cup powdered sugar
1-1/2 cups flour

Filling:
2 cups white chocolate chips, melted and cooled slightly
¼ cup pareve whip
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple tidbits
1 pint strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwi, peeled and sliced

Glaze:
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
½ cup pineapple juice
Preheat oven to 300 degrees.

Cream together butter and powdered sugar until fluffy. On low speed, beat in flour until well combined. Press into bottom and up sides of an ungreased 11-inch tart pan.

Place pan on baking sheet and bake for about 25 minutes – until lightly browned. Remove from baking sheet and cool on wire rack.

For filling, beat together the melted white chocolate chips and the pareve whip. Add cream cheese and continue beating until smooth. Spread over cooled crust. Refrigerate for ½ hour. Drain the pineapple, reserving ½ cup juice for glaze. Arrange pineapple, strawberries, mandarin oranges and kiwis decoratively over filling.

For glaze, combine sugar and cornstarch in a small sauce pan. Stir in lemon juice and reserve pineapple juice until smooth. Bring to a boil over medium heat and stir for 2 minutes until thickened. Cool and brush over fruit. Refrigerate for at least 1 hour before serving.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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