Ricotta and Mascarpone Cheese Tart

Photo: Lorette

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

Preheat oven to 350 degrees.

If not using a crust - Grease a fluted tart pan and set aside.

In a bowl of an electric mixer place all the ingredients ( ricotta cheese to powdered sugar) and blend together until smooth.

Pour mixture in fluted tart pan and bake for 30 - 35 minutes. Allow to cool completely. Place in refrigerator overnight.

For Crust -

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.

Let cool completely. Place in refrigerator overnight.