White Chocolate Fruit Tart

Provided by Campbell's Kitchen

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Prep: 55 mins
Cook: 15 mins
Ready in: 1 hr., 10 mins

Serves:

Ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
7 squares (1 oz. each ) white chocolate , divided
1/4 cup heavy cream
4 kiwis , peeled and sliced
10 medium strawberries , halved

Cooking Instructions

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry sheet on lightly floured surface. Roll into 14" x 10" rectangle. Place on baking sheet. Brush edges of rectangle with water. Fold over edge 1/2" on all sides, pressing firmly to form rim. Prick thoroughly with fork. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

PLACE 6 squares chocolate and cream in microwave-safe bowl. Microwave on HIGH 2 min. or until chocolate is softened, stirring after 1 min. Stir until smooth. Spread on pastry. Arrange kiwi and strawberries on top. Melt remaining chocolate and drizzle over fruit. Refrigerate 1 hr. or until serving time. Cut into rectangles.

TIP: Chocolate-Dipped Fruit Tart: Pat sliced kiwi and strawberry halves dry using paper towels. Melt 6 squares semi-sweet chocolate. Dip fruit halfway into melted chocolate, letting excess chocolate drip off. Place on waxed paper-lined baking sheet. Refrigerate 30 min. or until chocolate is firm. Prepare tart as directed, but arrange chocolate-dipped fruit on white chocolate layer. Drizzle with melted white chocolate as directed.