Ricotta and Mascarpone Cheese Tart
By: Lorette
Published: Monday, May 17, 2010 - 1:37pm

Ingredients




15 ounces container ricotta cheese, whole milk, room temperature
8 ounces container mascarpone cheese, room temperature
3 large eggs, room temperature
1 tablespoon vanilla bean paste
1/2 cup powdered sugar
Crust - Optional

4 tablespoons melted butter unsalted, cooled
1/8 teaspoon salt
1/4 cup sliced almonds, toasted
6 anise biscotti cookies

Preparation

1 Preheat oven to 350 degrees. 2 If not using a crust - Grease a fluted tart pan and set aside. 3 In a bowl of an electric mixer place all the ingredients ( ricotta cheese to powdered sugar) and blend together until smooth. 4 Pour mixture in fluted tart pan and bake for 30 - 35 minutes.  Allow to cool completely.  Place in refrigerator overnight. 5 For Crust - 6 In a food processor blend biscotti and almonds and butter.  Press into the prepared pan ( I used a mini spring form pan) or you could use a pastry tart.  Bake for 10 minutes, let cool.  Pour the filling into the crust and bake for 30 - 35 minutes, or until just set. 7 Let cool completely.  Place in refrigerator overnight.