White Chocolate Fruit Tart

I made this for a party that my mom hosted and it turned out very good, it's best for summer when fresh fruit is at it's peak, don't use frozen berries.

Crust:

3/4 c. butter, softened

1/2 c. confectioners sugar

1 1/2 c. flour

Filling:

1 package (10-12 ounces) white or vanilla chips, melted and cooled

1/4 c. heavy whipping cream

Fresh pineapple chunks, you can use canned

1 pint fresh strawberries

1 pint fresh raspberries, blackberries, or blueberries

1 can mandarin oranges

2 kiwi fruit, peeled and sliced

Glaze:

3 TBS sugar

2 tsp. cornstarch

1/2 tsp. lemon juice

1/2 c. pineapple juice

In a small mixing bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour and mix well. Press into and ungreased 11" tart pan, or 9X11 pan, you can also use two to three pie tins. When pressing it in to whatever you're baking with make it a thin even layer. Bake at 300 degrees for 25 to 30 min or until lightly browned. Cool on wire rack.

For the filling beat the melted chips and cream in mixing bowl. Add cream cheese: beat until smooth. Spread over crust. Refrigerate for at least 30 min. Drain any of the canned fruit. Arrange the fruit you have into a pattern mixing the colors Pile them up a bit and don't leave any spaces between the fruit. For the glaze combine sugar, cornstarch in a small saucepan. Stir in lemon and pineapple juice until smooth. Bring to a boil over medium heat, cook and stir for 2 min or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving, and store in fridge.