This scrumptious tart features a nutty coconut brown sugar crust topped with a sweetened mascarpone and ricotta cheese mixture garnished with sliced kiwifruit and a lovely drizzle of red raspberry sauce.

Mascarpone Tart with Raspberry Sauce

1/3 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons butter
1 cup sweetened flaked coconut
1/2 cup chopped pecans or macadamia nuts
1 cup (8 ounces) Wisconsin Ricotta cheese
1 cup (8 ounces) Wisconsin Mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon grated lime rind
1 (10-ounce) package frozen red raspberries in sugar syrup
1 kiwifruit

1. 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 350°F (175°C) for 15 minutes. Cool.
2. Combine cheeses, powdered sugar, vanilla and lime rind; process in blender or food processor until smooth. Spoon into crust. Chill one hour.
3. Before serving, thaw raspberries; process in blender to a sauce.
4. Slice and arrange kiwi in a circle around top of tart. (Note: Recipe can be prepared to this point and refrigerated until ready to serve.) Drizzle with 1/2 of raspberry sauce. Serve with remaining sauce.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.