Ricotta Tart with Kiwi Raspberry Sauce

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.