1. Heat oven to 300°F.
2. Beat butter and powdered sugar in small bowl until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if desired.
3. Bake 20 to 25 minutes or until lightly browned; cool completely.
4. Place white chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust. Prepare FRUIT TOPPING. Arrange fruit over chip mixture; carefully pour or brush topping over fruit. Cover; refrigerate assembled tart until just before serving. Makes 10 servings.
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Stir together sugar and cornstarch in small saucepan; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool.
*We used 1/2 medium banana, 2 kiwis, 4 strawberries and 1/3 cup blueberries.