Tart Pan of your choosing
Food Processor/Rolling Pin
≈ 12 Pistachio Shortbread Cookies
≈ 1/4 cup unsalted Butter, melted
1lb (16 oz) Marscarpone Cheese
1/2 cup sugar
1 tsp Vanilla Bean Paste (or pure vanilla extract)
Zest of a small orange plus 3 Tbsp juice
To make tart shell: Place shortbread cookies in the bowl of a food processor and pulse until finely ground. Alternatively, you can place the cookies in a plastic food storage bag and use a rolling pin to crush cookies into fine crumbs. Slowly add the melted butter, mixing until crumbs come together and resemble the texture of course sand. Press crumb mixture firmly over bottom and up sides of your tart shell. Bake shell at 350 for 10 minutes.
Cool tart shell completely.
To make filling: Place Marscarpone Cheese in bowl of a stand mixer. Add sugar, vanilla bean and orange zest and blend with the paddle attachment. Turn mixer on low and add in 2 Tbsp freshly squeezed orange juice. When mixture is smooth and creamy, spread over base of cooled tart shell.
Slice berries and mix with the remaining orange juice. Arrange berries on tart and sprinkle with chopped pistachios and confectioner’s sugar.