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.
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.
Heat Grand Marnier in saucepan over medium heat for 1-2 minutes to burn off alcohol. Then cool and reserve.
In a mixer with a whip attachment add mascarpone, yogurt, vanilla extract, and Grand Marnier on low to medium for 1-2 minutes.
Spoon mixture into baked tart shell using a spatula. Arrange sliced kiwi on top of the tart in a circular pattern then serve.
Ingredients
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
