1/3 c Flour 1/2 c Powdered sugar
1/3 c Packed brown sugar 1 ts Vanilla extract
3 tb Butter 1 ts Grated lime rind
1 c Flaked coconut 10 oz -pkg. frozen red raspberries
1/2 c Chopped pecans or macadamias -in sugar syrup
1 c Ricotta cheese 1 Kiwi
1 c Mascarpone cheese
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
Yields
8 servings