Ingredients

• 0.75 cups butter , softened
• 0.5 cups confectioners' sugar
• 1.5 cups all-purpose flour

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
2. 2 Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
3. 3 Bake crust until lightly browned, 25 to 30 minutes. Cool completely.
4. 4 Beat melted and cooled white chocolate and heavy cream together in a bowl until smooth. Beat in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
5. 5 Combine 1/2 cup water and white sugar in a saucepan; bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and becomes clear, about 5 minutes. Stir in corn syrup; return to a boil. Remove glaze from heat; cool for 10 minutes.
6. 6 Arrange strawberries, blueberries, and raspberries over cream cheese layer; brush with glaze. Chill in the refrigerator for at least 1 hour before serving; store in the refrigerator.

Nutrition per serving