Sweet Cheese Tart With Raspberry Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Flour,
1/2 cup: Powdered sugar,
1/3 cup: Packed brown sugar,
1 tsp: Vanilla extract,
3 tbsp: Butter,
1 tsp: Grated lime rind,
1 cup: Flaked coconut,
10 ounce: -pkg. frozen red raspberries,
1/2 cup: Chopped pecans or macadamias,
-in sugar syrup,
1 cup: Ricotta cheese,
1: Kiwi,
1 cup: Mascarpone cheese,
Directions:
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 at 350F for 15 minutes. Cool.
Combine cheeses, powdered sugar, vanilla and lime rind; process in
blender or food processor until smooth. Spoon into crust. Chill one
hour. Before serving, thaw raspberries; process in blender to a
sauce. Slice and arrange kiwi in a circle around top of tart; drizzle
with one-half of raspberry sauce. Serve with remaining sauce.
NOTE: Recipe can be prepared to this point and refrigerated until
ready to serve.
Makes 8 to 10 servings. Sauce yields 1 cup.
from Inland Valley Daily Bulletin March 2, 1995 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp
coarse crumbs. Stir in coconut and nuts. Press into 9-inch pie
plate or 9-inch springform pan. Bake at 350F for 15 minutes. Cool.
Combine cheeses, powdered sugar, vanilla and lime rind; process in
blender or food processor until smooth. Spoon into crust. Chill one
hour. Before serving, thaw raspberries; process in blender to a
sauce. Slice and arrange kiwi in a circle around top of tart; drizzle
with one-half of raspberry sauce. Serve with remaining sauce.
NOTE: Recipe can be prepared to this point and refrigerated until
ready to serve.
Makes 8 to 10 servings. Sauce yields 1 cup.
from Inland Valley Daily Bulletin March 2, 1995 typed by Tiffany
Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp