In a food processor, process the Pan di Stelle cookies till fine. With the mixer running stream-in melted butter. Process for another 20-30 seconds or until the mixture resembles wet sand.
Transfer to a 10 inch loose bottomed tart pan and press in with a spoon. Make sure to press up the edges. Chill in the refrigerator while you make the filling.
For the filling combine the Pan di Stelle Cream and Mascarpone in a bowl and mix with an electric mixer until smooth. Transfer to the crust and smooth the top. Decorate with extra Pan di Stelle cookies as desired.