Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1/3 cup packed light brown sugar

  3. 3 tablespoons butter

  4. 1 cup sweetened flaked coconut

  5. 1/2 cup chopped pecans or macadamia nuts

  6. 2 cups (16 ounces) ricotta cheese

  7. 1/2 cup confectioners' (powdered) sugar

  8. 1 teaspoon vanilla extract

  9. 1 teaspoon grated lime zest

  10. 1 (10-ounce) package frozen raspberries

  11. 1 kiwi

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F (175°C). 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. Combine the cheese, confectioners'sugar, vanilla, and zest; process in a blender or food processor until smooth. Spoon into the crust. Chill one hour. 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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