Ricotta fruit tart with kiwi and raspberry sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All purpose flour |
| ⅓ | cup | Brown sugar; packed |
| 3 | tablespoons | Unsalted butter |
| 1 | cup | Flaked coconut |
| ½ | cup | Chopped pecans; or macadamia nuts |
| 2 | cups | Lowfat ricotta cheese |
| ½ | cup | Powdered sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Lime zest; grated |
| 10 | ounces | Frozen raspberries; thawed |
| 1 | Kiwi fruit; peeled and sliced | |
Directions
Prep: 10 min, Cook: 15 min, plus refrigeration time.
Preheat oven to 350øF. Combine flour and brown sugar in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Add coconut and nuts and process until just combined. Press into 10 inch tart pan or pie plate. Bake 15 minutes. Remove from oven and set aside to cool. Combine cheese and next 3 ingredients in a food processor or blender and process until smooth. Spoon mixture into prepared crust. Refrigerate 1 hour. Before serving, place raspberries in a food processor or blender and pur‚e.
Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be prepared to this point and refrigerated until ready to serve.) Serve tart with sauce.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998