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You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
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IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
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Preheat oven to 350 degrees F.
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Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
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Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
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Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
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Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
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Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
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IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
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Bring to a gentle boil, stirring constantly, over medium heat.
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Boil 2 minutes or until thickened.
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Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
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For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
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Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
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If you prefer a thicker layer of filling, you can double the recipe.
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Spread evenly into the base of the cooled tart shells using a cake spatula.
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Have your fruit all ready to go and make sure it is not dripping wet.
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Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
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You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
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Brush glaze over fruit using a pastry brush.
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Store the completed tarts, covered with plastic wrap, in the refrigerator.
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Each tart serves about 10-12 people.
