Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Flour 1/2 c Powdered sugar
1/3 c Packed brown sugar 1 ts Vanilla extract
3 tb Butter 1 ts Grated lime rind
1 c Flaked coconut 10 oz -pkg. frozen red raspberries
1/2 c Chopped pecans or macadamias -in sugar syrup
1 c Ricotta cheese 1 Kiwi
1 c Mascarpone cheese

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

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