Fresh fruit tart & a le creuset giveaway!!!

Ingredients

• 1/2 cup confectioner's sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks butter, softened and sliced
• 1 package Light cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract or Princess Cake Emulsion
• Fresh strawberries, kiwi slices, blueberries, raspberries
• 1 frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

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Preparation

• Preheat the oven to 350 degrees F. In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a large tart pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned.
• Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Arrange the fruit as desired. 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. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
• Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

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