LIGHT FRUIT TART

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 6 tbs cold butter, grated
  • ¼ cup water, ice-cold
  • 1 package (8 ounces) fat-free cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups halved fresh strawberries, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fresh kiwi, peeled, and cut in circles

GLAZE:

  • 3 teaspoons cornstarch
  • ¾ cups unsweetened pineapple-coconut juice
  • 1 teaspoon lemon juice

Yields 16 servings

DIRECTIONS:
Make crust: in a large bowl, mix flour, confectioners' sugar, and butter until crumbly. Add water and mix the dough. Place dough between two sheets of parchment paper and roll to form a ¼ inch-thick (about 5 mm) sheet. 
Place onto an ungreased 12-in. tart baking platter. Cover lightly with foil. Bake at 350°/175⁰ C for 10-12 minutes for about 20 min, remove the foil and bake for another 1-15 min or until very lightly browned. Cool on a wire rack.


Make filling: in a small bowl, mix the cream cheese, sugar and vanilla until smooth with a hand mixer. Spread over crust. Arrange the strawberries, oranges and kiwi on top.


Make glaze: in a small saucepan, combine the cornstarch and juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool and drizzle over fruit. Refrigerate until chilled.