Mascarpone Tart with Raspberry Sauce
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.
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
- 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.
- For Filling: Combine cheeses, powdered sugar, vanilla and lime rind; process in blender or food processor until smooth. Spoon into crust. Chill one hour.
- For Toppings: Before serving, thaw raspberries; process in blender to a sauce.
- 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.