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Ingredients
- 1/3 c. All purpose flour
- 1/3 c. Brown sugar, packed
- 3 Tbsp. Unsalted butter
- 1 c. Flaked coconut
- 1/2 c. Minced pecans, or possibly macadamia nuts
- 2 c. Lowfat ricotta cheese
- 1/2 c. Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Lime zest, grated
- 10 ounce Frzn raspberries, thawed
- 1 x Kiwi fruit, peeled and sliced
Directions
- Prep: 10 minutes, Cook: 15 minutes, plus refrigeration time.
- Preheat oven to 350 F. Combine flour and brown sugar in a food processor or possibly bowl. Cut in butter till mix resembles coarse crumbs. Add in coconut and nuts and process till just combined. Press into 10 inch tart pan or possibly pie plate. Bake 15 min. Remove from oven and set aside to cold. Combine cheese and next 3 ingredients in a food processor or possibly blender and process till smooth. Spoon mix into prepared crust. Chill 1 hour. Before serving, place raspberries in a food processor or possibly blender and puree.
- Arrange kiwi slices and arrange in a circle on top of tart. (Recipe can be prepared to this point and refrigerated till ready to serve.) Serve tart with sauce.
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