Fruit Pizza with White Chocolate
I run a baking business and was looking for a very good fruit tart. I've read the reviews and had some concerns, so I made changes as I went.
I used a single stick of butter per the recipe, reduced the shortening to 1/3 cup, and used ONE cup of sugar (concerned about sweetness). Spot on, no need for that extra 1/2 cup!
I used a tart pan w/removable bottom, 12". As a result I only used about 2/3 of the dough. But I wanted a finished edge and overall pretty piece. Concerned about the mixture running in the oven from some reviewers, I wrapped the bottom of the pan in tin foil, which was totally unnecessary.
It did puff a lot, as I did not have any baking beads, so when I removed it I gently pressed down on it with clean oven mitts to reduce the thickness. Worked great.
For the filling, I used the 2 c. of white chocolate chips, but HALVED the cream cheese. I dislike the overall cream cheesy taste with some of these recipes, and I wanted the white chocolate flavor to stand out. I also halved the cream to 1/4 cup and used whipping cream. I beat it on HIGH until it was well incorporated, and somewhat fluffy.
I also am omitting the glaze, as I want fresh berry taste and not a sickening sweet finish.
This is a good recipe, gaining it 4 stars.
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Jun. 14, 2013