White Chocolate Tart...finally!

My parents just celebrated their 50th wedding anniversary.  I'm so proud to have parents that can be partners and keep the love going strong for 50 years.  They are are real testament to what marriage is all about.

So, of course, we threw them a big party.  I, naturally, signed up to bring dessert...I mean, c'mon, it's me.  I brought Phyllo Cups with Chocolate Mousse and Fruit, and a White Chocolate Tart, at the request of my sister-in-law.

The phyllo cup recipe is already on my blog, so here's the tart recipe that many people have begged me for since I created it.

Ingredients for crust:
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
zest of 1/2 lemon
2 oz chocolate chips*

Ingredients for filling:
10 oz vanilla/white chips
1/4 cup and heavy whipping cream
1 8-oz package neufchatel cheese (or cream cheese)

Ingredients for whipping cream:
3/4 cup heavy whipping cream
juice of 1/2 lemon
1 tbsp sugar

Ingredients for topping:
Fresh fruit of your choice

Preheat oven to 300.

In a small mixing bowl, cream together butter and powdered sugar.  Gradually mix in flour and lemon zest.  Press into 11 inch tart pan.  Bake for 25 minutes or until lightly browned.  Remove crust from oven and place 2 oz chocolate chips on crust.  Return to oven for 2 minutes until chocolate has melted.  Spread chocolate over crust with spoon.  Allow crust to cool.

While waiting for crust to cool, melt white/vanilla chocolate.  Beat together melted chips and 1/4 heavy cream.  Add neufchatel cheese and continue beating until smooth.  Spread over cooled crust.

Place a medium mixing bowl and metal beaters in freezer for 5 minutes.  Remove bowl and beaters and beat 3/4 cup heavy cream until soft peaks form.  Add lemon juice and sugar and continue beating until you have stiff peaks.

Layer whipped cream over chocolate filling.  Cut up fresh fruit and place in a design on top of tart.  Refrigerate until ready to serve.

*I'm guessing on the amount.  You want the chocolate to form a thin layer on the crust when melted.