This tart has a shortbread crust topped with a vanilla chip-cream cheese layer, a thickened pineapple juice filling and an assortment of fresh fruit.

Vanilla Fruit Tart

3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 2/3 cups vanilla flavored chips
1/4 cup light cream
1 (8-ounce) package cream cheese
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
3 cups assorted fruit, sliced

1. In a medium mixing bowl beat softened butter and powdered sugar until light and fluffy; then blend in flour. Press into the bottom and sides of a 12-inch round pizza pan. Bake at 425°F (220°C) for 20 to 25 minutes, or until lightly browned. Cool.
2. Meanwhile, melt together vanilla chips and cream in a saucepan over low heat. Stir until smooth. Remove from heat and beat in cream cheese. Spread mixture over the cooled crust; set aside.
3. In a small saucepan, combine sugar and cornstarch; mixing until smooth. Stir in pineapple juice and lemon juice. Cook over medium heat until thick, stirring constantly. Cool.
4. Slice the assorted fruit.
5. Spread the cooled filling on the crust and arrange the fruit on top.

Makes 12 servings.