Monday, July 2, 2012
White Chocolate Fruit Tart
Years ago, I found this wonderful White Chocolate Fruit Tart recipe in a Taste of Home magazine. It became a quick favorite of ours and I loved to make this for guests. However, this is the recipe that I discovered I had food allergies. The original recipe uses kiwi, strawberries, pineapple and mandarin oranges. The first time I made the original, my throat felt funny but eventually got better. Then, a couple weeks later I made it again, and the same thing happened only worse. So I figured out that I am allergic to kiwi and tried taking a couple of Benadryl. They were difficult to swallow. So now, I stay clear of kiwi and carry my own Epi-Pen. Little did I know then, that kiwi was just the start of food allergies in our family.
This wonderful dessert is once again a family favorite, now that I have adapted it to be free of kiwi and gluten (there is also no eggs). This would make a great 4th of July dessert to share, adding blueberries in the middle instead of grapes.
Happy 4th of July! Thank you to all those who have served our country! I am so thankful for our freedom!
3/4 c butter, softened
1/2 c powdered sugar
1 1/2 c Natalie's Gluten Free Flour Mix (or your favorite GF flour mix with xanthan gum)
1 package (10-12 ounces) white chocolate chips, melted then cooled
1/4 c heavy whipping cream
1 package (8 ounces) cream cheese, softened
Your choice of fruit or I use...
1 can (20 ounces) pineapple chunks
1 pint fresh strawberries, sliced
1 can (11 ounces) mandarin oranges, drained
3/4 c grapes, halved
3 T sugar
2 t Gluten Free cornstarch
1/2 t lemon juice
1/2 c reserved pineapple juice
1. In a small bowl, cream butter and powdered sugar until light and fluffy. Gradually add flour and mix well. Press into ungreased 11 inch fluted tart pan or 12 inch pizza pan with sides. Bake at 300 degrees for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. To make the filling, combine melted chocolate chips and cream in mixing bowl and beat. Add cream cheese and beat until smooth. Spread over the crust. Refrigerate for about 30 minutes.
3. Drain canned pineapple, reserving 1/2 c juice for glaze. Arrange the fruit over the filling.
4. For the glaze, combine the sugar and cornstarch in a small saucepan. Stir in the 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.
5. Brush glaze over the fruit. Refrigerate for 1 hour before serving. (Or make ahead of time in the morning for a dinner).
Yields: 12 servings