Roma® Mascarpone & Kiwi Tart


  1. Spray tart pan with pan spray and set aside.
  2. Dust work area with flour and roll dough circle to increase circumference by one inch or so. Gently work dough into tart pan. Dock the dough with a fork to prevent bubbling.
  3. Heat oven to 350° and bake crust for 8-10 minutes until golden brown. Remove from oven and allow to cook on a rack for 30-45 minutes.
  4. Heat Grand Marnier in saucepan over medium heat for 1-2 minutes to burn off alcohol. Then cool and reserve.
  5. In a mixer with a whip attachment add mascarpone, yogurt, vanilla extract, and Grand Marnier on low to medium for 1-2 minutes.
  6. Spoon mixture into baked tart shell using a spatula. Arrange sliced kiwi on top of the tart in a circular pattern then serve.


  • 1/4 cup West Creek® All-Purpose Flour, for dusting
  • Brilliance Pan Spray
  • 1 lb Roma® Cheese, Mascarpone
  • 2 cups Nature’s Best Dairy® vanilla yogurt, plain
  • 2 tsp Magellan® Pure Vanilla Extract
  • 1/4 cup liqueur, Grand Marnier
  • 6 ea Peak Fresh Produce® kiwi, peeled and sliced thin into wheel cuts