Ricotta Tart with Kiwi Raspberry Sauce
- ⅓ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 3 tablespoons butter
- 1 cup flaked coconut
- ½ cup chopped pecans or macadamia nuts
- 2 cups (16 ounces) ricotta cheese
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lime zest
- 1 (10-ounce) package frozen raspberries
- 1 kiwi
Instructions:
An easy nut and coconut crumb crust is pressed into a tart pan, baked, spread with a zesty, lime-scented ricotta cheese mixture and garnished with slices of kiwifruit and a drizzle of red raspberry sauce.
- Preheat the oven to 350°F.
- Combine the flour and brown sugar; cut in the butter until the mixture resembles coarse crumbs. Stir in the coconut and nuts. Press into a 10-inch tart pan or pie plate. Bake the crust for 15 minutes. Set aside to cool.
- Combine the cheese, confectioners’ sugar, vanilla, and lime zest; process in a blender or food processor until smooth. Spoon into the crust. Chill one hour.
- Before serving, thaw the raspberries; process in a blender to a sauce consistency. Strain. Slice and arrange the kiwi in a circle around the top of the tart. Drizzle with half of the raspberry sauce. Serve with the remaining sauce.