Test Kitchen - White Chocolate Fruit Tarts

I've had this recipe saved in my bookmarks for a long time, and when I wanted to make a light, summery dessert involving fresh fruit for a church dinner I was catering, I decided to give it a try. It is from the blog of What A Dish!, and her rapt description of the "melt in your mouth" crust persuaded me to try it instead of a regular pie crust. I made mini tarts and topped with fresh blueberries, strawberries, and kiwi.

The crust recipe, originally intended to make a 12 inch crust, made 12 tart shells and 8 cupcake sized shells for me. They were easy, looked enticing, and tasted delicious--a real winner in my book! The recipe below is with my adaptations, and the original may be found here.

White Chocolate Fruit Tarts
by What A Dish! originally from Recipezaar.com

3/4 cup salted butter, softened
1/2 cup confectioners' sugar
1 1/2 cups flour
1 (6 ounce) package white chocolate squares, chunked
1/4 cup whole milk
1 (8 ounce) package Neufchâtel cheese, softened
1 teaspoon vanilla extract
Assorted fruit

Heat oven to 300°F. Beat butter and sugar until light and fluffy. Blend in flour. Press mixture into bottom and up sides of mini tart pans or cupcake pans (I used both). Prick bottoms a few times to prevent crust from puffing up. Bake for 20-25 minutes or until just lightly brown. Cool completely.

Carefully melt white chocolate bars and milk in microwave. Cool slightly. Beat cheese and vanilla, then gradually add white chocolate. When crust is cool, pour melted chocolate/cheese mixture into shells, dividing evenly about 2/3 full. Cover with plastic wrap and chill until ready to serve--at least 3 hours. Place fruit on top and serve.