This is one of my favorite dessert dishes. It is certainly a favorite with my family. Try it – you will get rave reviews. The kiwis and strawberries make it an excellent, unique Christmas dish, but you can also add other fruits like canned pineapple or mandarin oranges as well.
Crust:
- 1 ½ cups organic, unsalted butter (softened at room temperature)
- 1 cup powdered sugar
- 3 cups gluten free baking flour (I often use Pamela’s or Bob Mills)
Filling:
- 1 12 oz package white chocolate baking chips
- ¼ cup organic whipping cream
- 1 8 oz package organic cream cheese (softened at room temperature)
Fruit Topping:
- Strawberries (1 pint)
- Kiwi (4 or 5)
Additional possible fruit to use: Canned Pineapples (1 20oz can), Mandarin Oranges (1 11oz can), Grapes
Glaze:
- 1/3 cup pineapple juice
- 3 tablespoons sugar
- 2 tsp. cornstarch
- ½ tsp. lemon juice
Crust Directions:
- Preheat oven to 300 degrees.
- Using a hand mixer, cream together the powdered sugar and butter.
- Slowly and gradually add the gluten free flour to the mixture.
- Once a dough like consistency has been achieved, press the crust mixture evenly into a large pizza pan.
- Bake for 20-25 minutes or until golden brown.
- Cool crust to room temperature. (place in freezer for 10 minutes if you are running short on time)
Filling Directions:
- Make sure your hand mixer is cleaned and ready to go.
- Melt white chocolate chips in microwave for 45 seconds – 1 minute (follow package directions). Be careful not to cook too long, the chips will easily burn.
- Immediately add a small amount of the whipping cream to the melted chips and quickly stir. (note – due to the differences in temperatures, melted chips will immediately begin to thicken; however, adding only a small amount of whipping cream at first will prevent hardened bits of white chocolate morsels from forming).
- Pour remaining whipping cream and cream cheese mixture into melted chips and use the hand mixer to beat until smooth.
- Spread white chocolate mixture over cooled crust.
- Refrigerate for at least 30 minutes (note – you can make crust and filling 1-2 days ahead of time and finish it with fruit topping and glaze on the day you need it)
Fruit Topping Directions:
- Slice and cut fruit as you wish and arrange over top of white chocolate filling. (note – if you decide to use canned pineapples as well, simply save the canned juice for the glaze)
Glaze Directions:
- In a small saucepan, combine pineapple juice, lemon juice, cornstarch, and sugar.
- Bring all ingredients to a boil and then stir for 1 minute or until thickened.
- Remove from heat.
- Quickly, before allowing it time to cool, brush glaze over top of fruit. The glaze adds a shine to the tart and also helps preserve the fruit color while acting like a glue.
Keep refrigerated before and after serving.
NOTE – This recipe is modified from the original found at Taste of Home.
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Amanda Marcott-Thottunkal is a freelance writer in Norman. In 2013, she graduated from the University of Oklahoma with a Master’s degree in Public Administration. Amanda is concerned about environmental policies and the effects legislation has on creating a cleaner, greener Oklahoma. She is constantly searching out ways to make her life more eco-friendly and wants to share green living tips with others. She lives with her husband and two cats.
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