1. Prepare and Bake the Crust:

• Preheat oven to 300°F (150°C).
• In a large bowl, cream the softened butter and confectioners’ sugar with an electric mixer until light and fluffy, about 3-4 minutes.
• Gradually beat in the flour on low speed until the mixture is crumbly.
• Grease a 12-inch pizza pan.
• Pat the crumbly mixture evenly onto the bottom of the greased pizza pan.
• Bake until lightly browned, 25-28 minutes.
• Cool the crust completely on a wire rack.

2. Make the White Chocolate Filling:

• In a bowl, beat the melted (and slightly cooled) white baking chips and heavy whipping cream with an electric mixer until smooth.
• Add the softened cream cheese and beat again until completely smooth and well combined.

3. Assemble the Base:

• Spread the white chocolate-cream cheese filling evenly over the cooled crust.
• Refrigerate for 30 minutes to allow the filling to set slightly.

4. Make the Pineapple Glaze:

• Meanwhile, in a small saucepan, combine the pineapple juice, sugar, cornstarch, and lemon juice. Whisk until smooth.
• Bring the mixture to a boil over medium heat.
• Cook and stir constantly until the mixture has thickened, about 2 minutes.
• Remove from heat and let the glaze cool slightly.

5. Arrange Fruit and Glaze:

• Arrange the assorted fresh fruit decoratively over the chilled cream cheese layer.
• Gently brush the cooled pineapple glaze over the fruit.

6. Chill Before Serving:

• Refrigerate the assembled fruit tart for at least 1 hour before serving to allow the glaze to set and the flavors to meld.