Pistachio Mascarpone Tart
This no-bake pistachio mascarpone tart is the perfect dessert to make if you're in a hurry! The amaretti cookie crust takes no time to make, and the blend of pistachio cream and mascarpone work beautifully together. Just put it in the fridge to firm up and you have a dessert that everyone will love!
Servings 8 people
Ingredients
For the Amaretti Cookie Crust:
- 7 tablespoon butter
- 6 cups amaretti cookies
- ¾ tsp salt
- ⅓ cup brown sugar
For the Pistachio-Mascarpone Filling:
- ½ cup whipping cream
- 1 cup pistachio cream
- 1 ¼ cup mascarpone cheese, at room temperature
- chopped pistachios to top the tart with
Instructions
- Over medium heat, melt butter in a saucepan. Once melted, remove from heat and set aside.
- In a food processor, process the amaretti cookies until they are a fine, crumb-like texture.
- In a medium-sized bowl, mix the crushed amaretti cookie crumbs, melted butter, salt, and brown sugar with your hands until all the amaretti are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist.
- Press the crumbs evenly and tightly into a springform pan into one layer. Place the pan into the fridge while you make the filling.
- With a stand mixer or hand mixer, whip the whipping cream until stiff peaks form. Set aside.
- In a stand mixer, combine the mascarpone and pistachio cream. Whip until the two are well-blended and a cream-like consistency is reached.
- Fold the whipping cream into the pistachio-mascarpone cream.
- Remove the springform pan from the fridge, and top the crust with the pistachio-mascarpone filling.
- Place the tart back in the fridge and allow it to firm up for at least 2 hours, or overnight.
- When you're ready to serve the tart, remove it from the fridge and top with chopped pistachios. Cut the tart into pieces, serve and enjoy!