No Bake Pistachio Mascarpone Tart

No Bake Pistachio Mascarpone Tart.

Thanksgiving Recipes:

For 1 Batch(es)

12 ounces Dileo Lune nuove cookies, you can also use Grahm crackers or nilla wafers
1 1/2 sticks unsalted butter, melted
2 jars Italian pistachio spread
1 pound mascarpone cheese, room temperature
3 packets Vanillina powder, or 2 teaspoons vanilla extract
Raspberries, crushed pistachios and mint for garnish

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In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
In a bowl, add the melted butter to the crumbs and form a paste. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
Place the tart pan in the refrigerator while you prepare the filling.
Combine the pistachio spread, vanilla and mascarpone together in a bowl and beat with an electric mixer until smooth. Add the filling to the tart shell. Smooth and add raspberries and mint leaves. Refrigerate until firm, at least 3 hours.