White Chocolate Fruit Tart

White Chocolate Fruit Tart: (adapted from here and here)

Shortbread crust: 

1 cup (2 sticks) salted butter, cut into small pieces
2 cups all-purpose flour 

½ cup confectioner’s sugar

Preheat oven to 350 degrees.

Process butter, flour, and sugar in food processor until dough starts to form. Press into 9 inch tart pan or 6 4" tartlet pans, docking liberally with fork.

Bake for 13-15 minutes until crusts start to brown around the edges. Cool and remove from pan.

1 cup semi-sweet chocolate chips
1-2 tbsp whipping cream

Microwave semi-sweet chocolate chips and whipping cream for 15 sec bursts until melted. Brush and coat bottom of shortbread crust(s). Refrigerate until hardened. 

1 (10 ounce) package white chocolate chips or 1 (10 ounce) package vanilla chips 

1⁄4 cup whipping cream 

1 (8 ounce) package cream cheese, softened

Fruit- strawberries, blueberries, raspberries, blackberries, kiwi, mandarin oranges, etc., washed and well dried, sliced if desired.

Apricot jam or preserves

Microwave white chocolate chips and whipping cream until melted. Beat into cream cheese until smooth. Spoon over semi-sweet chocolate in crust(s). Refrigerate for 4 hours. 

Arrange fruit over white chocolate. Microwave apricot jam for 30 seconds until smooth and liquid. Brush over fruit for a shiny glaze. Refrigerate until serving.