Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Mascarpone Tart with Raspberry Sauce

No recipe image available.A nutty, coconut laced brown sugar shortbread crust is topped with a layer of zesty mascarpone and ricotta cheese and garnished with kiwifruit drizzled with red raspberry sauce. A beautiful dessert tart for the holidays.

Recipe Ingredients:

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

Cooking Directions:

  1. For Crust: 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 in a preheated oven at 350°F (175°C) for 15 minutes. Cool.
  2. For Filling: Combine cheeses, powdered sugar, vanilla and lime rind; process in blender or food processor until smooth. Spoon into crust. Chill one hour.
  3. For Toppings: Before serving, thaw raspberries; process in blender to a sauce.
  4. Peel, slice and arrange kiwi in a circle around top of tart. (Tip: 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.