Fruit Tart

I'm going to share a few tips and tricks for the tastiest fruit tart. It used to be my job to crank out 40 to 50 of these every morning. You can start with a recipe for a basic tart dough. Make sure you take the time to let it chill for an hour. You can make it ahead of time and freeze it. Next I make the yummy cream cheese filling. I put cream cheese in my kitchen aid mixer, throw in some powdered sugar until it tastes sweet to your liking. Then throw in 1-2 tsp. of Penzey's Baking Spice (or just use cinnamon)

Roll out your dough to about 1/8" thick:
Form the tarts. Next line the tart shells with aluminum foil and place dry beans inside. Keep these liners in for the first 9 minutes of baking to prevent the dough from bubbling up. Remove the liners halfway through baking and continue to bake until golden brown.
As soon as they come out of the oven sprinkle white chocolate chips on them. The chocolate will add great flavor and prevent the crust from becoming soggy. After a minute of two the chocolate will melt and you can easily spread it evenly.
Then let them cool. You can pop them in the fridge to speed up the process. Then add the sweetened cream cheese mixture. Make sure to spread it on nice and thick!
And then the fun part comes in. You can play with any fruit and decorate them. I used strawberries, blueberries, and kiwis to top mine. Raspberries, blackberries, and peaches are also great choices. You could also have the tart shells all ready to go, and place fruit in bowls and have your guests create their own dessert. Enjoy!