White Chocolate Berry Tart

After blackraspberry picking and several berry sales in the grocery store I had quite a stock of berries. I figured a fresh berry tart would be the way to go. I combined a few different tart recipes, because I wanted something delicious that did not take much time. And man was this delicious!! As you can see I do not own a tart pan, otherwise this would look much cuter. The crust is a delicious, crisp shortbread which is a perfect contrast to the smooth cream layer and tart berries. Ryan and I loved it and will probably make it again when I go raspberry picking in the next couple of weeks.

White Chocolate Berry Tart
Crust:
3/4 cup butter, softened
1/2 cup confectioners's sugar
1 1/2 cups flour

Filling:
1 package (10 oz) vanilla baking chips, melted
1/4 cup whipping cream
1 package cream cheese, softened

Fruit/Berries of choice

Glaze:
1/4 cup apricot preserves

In a mixing bowl, cream together the butter and powdered sugar. Gradually add in the flour and mix well. Press it into an 11 inch tart pan or 12 inch pizza pan (or any pan you can make it work in). Bake at 325 degrees for 20 minutes or until lightly browned. Cool. In a mixing bowl, mix the melted chips and cream. Add cream cheese and beat until smooth. Spread over the crust. Top with your fruit and berries as desired. In a small bowl, microwave the apricot preserves until it becomes runny (start with 20 seconds or so). Let it cool and then brush over the fruit. Let it chill for an hour before serving. Eat and enjoy a delicious fruit serving for the day!