Ricotta Tart with Kiwi Raspberry Sauce

Ricotta Tart with Kiwi Raspberry Sauce

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

Heat 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.


2

Combine the cheese, powdered sugar, vanilla, and zest; process in a blender or food processor until smooth. Spoon into the crust. Chill one hour.


3

Before serving, thaw the raspberries; process in a blender to a sauce consistency. 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.


Ingredients












Cooking Instructions

1

Heat 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.


2

Combine the cheese, powdered sugar, vanilla, and zest; process in a blender or food processor until smooth. Spoon into the crust. Chill one hour.


3

Before serving, thaw the raspberries; process in a blender to a sauce consistency. 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.


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Tagged in: Dessert Ricotta

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