-
1
Preheat the oven to 350 degrees Fahrenheit.
-
2
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball.
-
3
With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides.
-
4
Pat until the crust is even.
-
5
Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
-
6
For the filling and topping:
-
7
Beat the cream cheese, sugar, and vanilla together until smooth.
-
8
Spread over the cooled crust.
-
9
Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.
-
10
For the next circle, use kiwi slices.
-
11
Add another circle of strawberries, filling in any spaces with blueberries.
-
12
Cluster the raspberries in the center of the tart.
-
13
For the glaze:
-
14
Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.
-
15
With a pastry brush, glaze the entire tart. You will not use all of the glaze.
-
16
Keep the tart in the refrigerator.
-
17
Remove about 15 minutes before serving.
-
18
Slice into 8 wedges and serve with a dollop of whipped cream.
