1/3 cup flour
1/3 cup packed brown sugar
3 tblsp butter
1 cup flaked coconut
1/2 cup chopped pecans or
macadamia nuts
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp grated lime rind
1 kiwi
1 package (10 oz.)
frozen raspberries

Preheat oven to 350
In medium bowl, combine flour and brown sugar;
cut in butter until mixture resembles coarse crumbs.
Stir in coconut and nuts.
Press into 10-inch tart pan or pie plate.
Bake crust for 15 minutes. Cool.
Combine cheese, powdered sugar, vanilla
and lime rind; process in blender 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
(recipe can be prepared to this point and refrigerated
until ready to serve)
Drizzle tart with one-half of raspberry sauce.
Serve with remaining sauce.

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