Cream Cheese Fruit Tart

• Base
• 125g butter
• 1 1/2 cups plain flour
• 1/3 cup caster sugar
• 2 x 55g egg yolks
• Filling
• 250g block PHILADELPHIA Cream Cheese, softened
• 2 x 55g egg yolks
• 1/3 cup sour cream
• 2 tablespoons icing sugar
• Topping
• fresh / canned / dried fruit (pitted cherries prunes apricots and peach halves)
• 1 tablespoon arrowroot
• 3/4 cup fruit juice
• 2 tablespoons Kirsch

1. Rub the butter into the flour, add the sugar and egg yolks, blend to a soft dough, wrap and allow to chill for 30 minutes.
2. Roll out pastry to line a 23cm flan-ring with a removable base.
3. Line pastry with greaseproof paper, add with beans or rice, bake in oven 190C for 25 minutes.
4. Remove from ring when cold.
5. Beat Philly* until smooth, beat in remaining ingredients, spread into prepared pastry base.
6. Arrange fruit on the top.
7. Blend the arrowroot and fruit juice, heat until boiling, add the Kirsch and spoon over the fruit to glaze.

base, butter, flour, caster sugar, egg yolks, filling, philadelphia cream cheese, egg yolks, sour cream, icing sugar, topping, cherries, arrowroot, fruit juice

Taken from www.kraftrecipes.com/recipes/cream-cheese-fruit-tart-102908.aspx (may not work)