3/4 cup butter, softened
1/2 cup confectioners sugar
11/2 cups flour
11 ounces Ghirardelli white chocolate chips
1/4 cup heavy whipping cream
8 ounces cream cheese, softened
Strawberries, blackberries, blueberries, raspberries, kiwi, etc.
For the pastry, beat the butter and sugar in a bowl until blended. Add the flour and beat until smooth. Press dough over the bottom and up the sides of a greased spring form pan. Bake at 300 degrees for 20-25 minutes until lightly golden. Cool and release from pan.
For the filling, combine the chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave two minutes and stir. Add the cream cheese and beat until blended. Pour filling in cooled pastry.
Arrange desired fruit in a decorative pattern over the top of the filling and chill, covered in the refridgerator.
Serve this tart on warm summer days that fade into quiet contentment. Delicate endings, like those in Hotel on the Corner of Bitter and Sweet by Jamie Ford, My Antonia by Willa Cather, and Tinkers by Paul Harding can soothe the soul.