Freshly picked strawberries harmonize with several other fruits in this refreshing summertime treat.
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 cups Nash’s soft white wheat flour
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
2 Mandarin or Mineola oranges, separated into sections
2 kiwifruit, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Dough for Crust
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
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, orange sections and kiwi over filling.
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.