Ricotta and Mascarpone Cheese Tart
The recipe Ricottan and Mascarpone Cheese Tart can be made in about 45 minutes. This dessert has 3721 calories, 98g of protein, and 306g of fat per serving. This recipe serves 1 and costs $8.43 per serving. Not a lot of people made this recipe, and 3 would say it hit the spot. A mixture of crust - optional, powdered sugar, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 15%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Tomato and Goat Cheese Tart with Rosemary and Mascarpone, Mascarpone & Ricotta Cheese Cake, and Cherry-Mascarpone Cheese Tart.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 cup almonds
6 anise biscotti cookies
1/2 cup (115 gr) butter (at room temp.)
3 eggs
8 ounces container mascarpone cheese, room temperature
Crust - Optional
Crust - Optional
Crust - Optional
Crust - Optional
1/2 cup powdered sugar
1 pound Ricotta cheese, (FF works fine)
1 teaspoon salt
1 tablespoon vanilla bean paste
Equipment:
hand mixer
tart form
bowl
oven
food processor
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Pour mixture in fluted tart pan and bake for 30 - 35 minutes. Allow to cool completely.
3. 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.
4. Bake for 10 minutes, let cool.
5. Pour the filling into the crust and bake for 30 - 35 minutes, or until just set.
6. Let cool completely.
7. Place in refrigerator overnight.
Nutrition Information:
covered percent of daily need
