With a crisp crust, creamy filling, and fresh berries, nothing celebrates midsummer quite like this Mascarpone-Ricotta Tart.To the filling, we added a touch of orange zest and a dash of orange liqueur, which complements the ricotta and mascarpone cheese filling beautifully.Mascarpone Ricotta Tart   Makes 1 (9-inch) tart Ingredients ½ cup (113 grams) unsalted butter, softened ⅔ cup (80 grams) plus ½ cup (60 grams) confectioners’ sugar ½ teaspoon (1.5 grams) kosher salt 1 large egg (50 grams), room temperature 1¾ cups (219 grams) all-purpose flour ¼ cup (24 grams) almond flour 1 (16-ounce) package BelGioioso Ricotta con Latte 1 (8-ounce) package BelGioioso Mascarpone Cheese 1 tablespoon (15 grams) orange liqueur 2 teaspoons (2 grams) orange zest 1 teaspoon (4 grams) vanilla extract Garnish: fresh berries Instructions In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ⅔ cup (80 grams) confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl.

Add egg, and beat until combined, stopping to scrape sides and bottom of bowl.With mixer on low speed, gradually add flours, beating until just combined.Turn out dough, and shape into a flat disk.

Wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight.Turn out dough onto a lightly flo

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