This colourful, creamy White Creme Fruit Tart is a show-stopper. The rich inside layer is balanced by fresh fruit.
Preheat the oven to 300°F (150°C).
Beat butter with sugar until smooth; blend in flour. Press mixture onto bottom and up the side of a 12-inch (30 cm) round tart (or deep dish pizza) pan. Flute edge, if desired.
Bake for 20 to 25 minutes or until lightly browned; cool completely.
Place white creme chips and whipping cream in a microwave-safe bowl. Microwave at MEDIUM (50%) for 60 to 90 seconds or until chips are melted and mixture is smooth when stirred. Beat in cream cheese; spread mixture on cool crust.
Fruit Topping: Meanwhile, combine sugar and cornstarch in a saucepan; stir in pineapple juice and lemon juice. Set saucepan over medium heat; cook, stirring constantly, until thickened. Cool completely.
Arrange fresh fruit over white creme mixture in a decorative pattern. Carefully brush Fruit Topping over fresh fruit until well-glazed. Cover and chill until ready to serve.