No Bake Pistachio Mascarpone Tart ___

No Bake Pistachio Mascarpone Tart


For the Tart:

  • 12 ounces Dileo Lune nuove cookies, you can also use Grahm crackers or nilla wafers
  • 1.5 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.