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To make the crust:
- 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.
To make the filling:
- In a bowl beat together the mascarpone, ricotta, confectioners sugar and vanilla using an electric mixer until smooth.
- Fold in the chocolate chips.
- Pour the filling into the chilled crust.