Ricotta Fruit Tart With Kiwi and Raspberry Sauce – a delicious recipe with flour, brown sugar, butter, flaked coconut, pecans, low-fat ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350F.", "Combine flour and brown sugar in a food processor or bowl.", "Cut in butter until mixture resembles coarse crumbs.", "Add coconut (if using) and nuts and process until just combined.", "Press into 10"" tart pan or pie plate.", "Bake 15 minutes.", "Remove from oven and set aside to cool.", "Combine cheese and next 3 ingredients in a food processor or blender and process until smooth.", "Spoon mixture into prepared crust.", "Refrigerate for 1 hour.", "Before serving, place raspberries in a food processor or blender and puree.", "Arrange kiwi slices and arrange in circle on top of tart.", "*Recipe can be prepared to this point and refrigerated until ready to serve.", "Serve tart with pureed raspberry sauce."]
546
kcal
Calories
34
g
Fat
46
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ⅓ cup all-purpose flour, ⅓ cup brown sugar, packed, 3 tablespoons butter or 3 tablespoons margarine, 1 cup flaked coconut (optional), and more.
Yes, Ricotta Fruit Tart With Kiwi and Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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