No Bake Pistachio Mascarpone Cheesecake Tart

1. Lightly grease 10” tart pan or 9” springform pan with baking spray.

Crust:

2. Crush Milano cookies in a blender.
3. Add melted butter to cookie crumbs and combine with a spoon or fork.
4. Place Milano crust in the pan and press down. If using a tart pan, press crumbs up the side as well. Set in fridge while making filling.

Filling:

5. Using a handheld or stand mixer, beat heavy cream until stiff peaks form (approximately 2 min). Set aside.
6. In a medium bowl, combine mascarpone cheese, pistachio petit pot, vanilla extract, instant pudding mix, and crushed pistachios. Beat with a handheld or stand mixer until smooth. It will be thick.
7. Fold in the whipped heavy cream.
8. Add filling on top of the crust and level out.
9. Microwave chocolate chips for 60 seconds and stir. Add to a piping bag and drizzle on one side of the cheesecake.
10. Add raspberries on top of the chocolate drizzle and sprinkle pistachios around the edge of the raspberries. Pipe a little leftover chocolate in the center of the cake.