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Mascarpone Tart with Raspberry Sauce recipe

This scrumptious tart features a nuttycoconut brown sugar crust topped with a sweetened mascarponeand ricotta cheese mixture garnished with sliced kiwifruit anda lovely drizzle of red raspberry sauce.

Recipe: Mascarpone Tart withRaspberry Sauce

1/3 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons butter
1 cup sweetened flaked coconut
1/2 cup chopped pecans or macadamia nuts
1 cup (8 ounces) Wisconsin Ricotta cheese
1 cup (8 ounces) Wisconsin Mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon grated lime rind
1 (10-ounce) package frozen red raspberries in sugar syrup
1 kiwifruit

  • Combine flour and brown sugar; cut inbutter until mixture resembles coarse crumbs. Stir in coconutand nuts. Press into 9-inch pie plate or 9-inch springform pan.Bake at 350°F (175°C) for 15 minutes. Cool.
  • Combine cheeses, powdered sugar, vanillaand lime rind; process in blender or food processor until smooth.Spoon into crust. Chill one hour.
  • Before serving, thaw raspberries; processin blender to a sauce.
  • Slice and arrange kiwi in a circle aroundtop of tart. (Note: Recipe can be prepared to this point andrefrigerated until ready to serve.) Drizzle with 1/2 of raspberrysauce. Serve with remaining sauce.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    Strawberry Pie Recipe Demonstration –

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  • Comments



    This is one of those desserts that can be presented very simply with just a drizzle of raspberry sauce over the mascarpone filling, all the way to a full-blown extravaganza of fruit. A thin layer of melted chocolate over the top of the mascarpone would be delicious too. Let your imagination go wild!!


    Serve each small individual tart, or each slice of tart, with a few fresh raspberries, and use the sauce either as a garnish around the tart on the plate, or drizzled over the tart.

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