Preheat your oven to 350°F (175°C). Gather your mixing bowls and baking sheets.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add in the egg, salt, cream of tartar, baking soda, and flour to the butter mixture. Mix on low speed until just combined.

Press the dough together to form a ball, roll out to ¼ inch thickness, and use a round cookie cutter to cut out circles.

Bake for 15-18 minutes, or until the edges turn a lovely golden brown. Cool on the sheet for a few minutes.

Transfer cookies to a wire rack and chill in the refrigerator for about 30-40 minutes.

In one bowl, whip the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese and gradually mix in the powdered sugar.

Gently fold the whipped cream into the cream cheese mixture.

Spread the creamy topping over the cooled cookie bases, then refrigerate for about an hour to set.

Arrange an assortment of sliced fruits on top and drizzle with melted white chocolate.

Return the pizzas to the refrigerator for an additional 1-2 hours before serving.