Sweet cheese tart with raspberry sauce

8 servings

Ingredients

Quantity Ingredient
⅓ cup Flour
⅓ cup Packed brown sugar
3 tablespoons Butter
1 cup Flaked coconut
½ cup Chopped pecans or macadamias
1 cup Ricotta cheese
1 cup Mascarpone cheese
½ cup Powdered sugar
1 teaspoon Vanilla extract
1 teaspoon Grated lime rind pkg. frozen red raspberries in sugar syrup
1 Kiwi

Directions

Combine flour and brown sugar, cut in butter until mixture resembles coarse crumbs. Stir in coconut and nuts. Press into 9-inch pie plate or 9-inch springform pan. Bake at 350F for 15 minutes. Cool.

Combine cheeses, powdered sugar, vanilla and lime rind; process in blender or food processor until smooth. Spoon into crust. Chill one hour. Before serving, thaw raspberries; process in blender to a sauce. Slice and arrange kiwi in a circle around top of tart; drizzle with one-half of raspberry sauce. Serve with remaining sauce.

NOTE: Recipe can be prepared to this point and refrigerated until ready to serve.

Makes 8 to 10 servings. Sauce yields 1 cup.

from Inland Valley Daily Bulletin March 2, 1995 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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