A simple nut and coconut crumb crust is topped with a zesty, lime-scented ricotta cheese mixture and garnished with slices of kiwifruit and red raspberry sauce.

Sweet Cheese Tart with Raspberry Sauce

Crust:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons butter
1 cup flaked coconut
1/2 cup chopped pecans or macadamia nuts

 

Filling:
1 cup (8 ounces) ricotta cheese
1 cup (8 ounces) mascarpone cheese
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon grated lime peel

 

Sauce:
1 (10-ounce) package frozen red raspberries, in sugar syrup, thawed
1 kiwi, sliced

1. For Crust: Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the flour and brown sugar; cut in the butter until the mixture resembles coarse crumbs. Stir in the coconut and nuts. Press the mixture into a 9-inch pie plate or springform pan. Bake for 15 minutes. Remove from the oven and cool.
3. For Filling: In the bowl of a food processor or blender, combine the cheeses, sugar, vanilla, and lime peel; process until smooth. Spoon into the crust; chill for one hour.
4. For Sauce: In a blender, process the raspberries into a smooth sauce.
5. To serve, arrange the kiwi slices in a circle on top of the tart; drizzle with half of the raspberry sauce. Cut the tart into slices; serve with the remaining sauce.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.