From Keoloha

This recipe looks long, but you can make the crust in advance and also the filling. I always get rave reviews when I use this one. If you can't find the mini tart pans, you use the larger tart pans and just cut them into fourths. Enjoy.

Fruit Tarts

Crust

¾ cup butter, softened
½ cup confectioners' sugar
1-1/2 cups all-purpose flour

Filling

1 package (10 oz) white chocolate chips, melted
¼ cup whipping cream
1 package (8 oz) cream cheese, softened

Topping

1 can (11 oz) mandarin oranges – drained, but reserve the juice for the glaze
Pick any fruits that you like.

Glaze

3 Tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
Juice from mandarin oranges

In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Divide the dough into 12 balls. Press each ball into a small tart pan (small pot pie aluminum pan also works). Place tart pans on a cookie sheet and bake at 300 degrees for about 25 mins. or until lightly browned. Cool.

In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crusts. Chill for at least 30 mins. If making ahead, can be chilled for a couple of nights.

Drain mandarin oranges and reserve the juice. Pop the crusts and filling out of the tart pans. Arrange fruits on top of filling.

In a saucepan, combine sugar, cornstarch, lemon juice and reserved orange juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill at least 1 hour before serving.

Makes 12 fruit tarts