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