White Chocolate-Cream Cheese Fruit Tart Recipe

Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.

Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.

Bake crust until lightly browned, 25 to 30 minutes. Cool completely.

Beat melted and cooled white chocolate and heavy cream together in a bowl until smooth. Beat in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.

Combine 1/2 cup water and white sugar in a saucepan; bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and becomes clear, about 5 minutes. Stir in corn syrup; return to a boil. Remove glaze from heat; cool for 10 minutes.

Arrange strawberries, blueberries, and raspberries over cream cheese layer; brush with glaze. Chill in the refrigerator for at least 1 hour before serving; store in the refrigerator.