260 grams of all-purpose flour
60 grams of granulated sugar
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of kosher salt
114 grams of cold unsalted butter
1 whole large egg + 2 egg yolks (If you would like a crispier crust, use 2 whole eggs)
1 whole large egg – lightly beaten
9” tart pan with a removable bottom
2 cups of Whole Milk Ricotta Cheese
1/2 cup of Mascarpone Cheese
1/4 cup + 1 tablespoon of honey
1/4 teaspoon of kosher salt
2 whole large eggs
Preheat oven to 350 degrees Fahrenheit.
Place the flour, sugar, baking powder and salt into a food processor and pulse 3-4 times until combined. Cut the butter into 6 pieces and add to the flour. Pulse 10 times. Add the egg and egg yolks and pulse until the dough begins to comes together. Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes. After chilling, roll the 2/3 piece into a circle 1/8” thick and use it to line the bottom and sides of the tart pan.
Blind bake the crust for 10 minutes. Remove from the oven and place on a rack to cool. Reduce the oven temperature to 325. While the crust is cooling, make the filling.
Place the ricotta, mascarpone, honey and salt in a food processor and process until smooth, 15-20 seconds. Add the eggs and process until combined. You may need to scrape the sides once or twice.
Pour the filling into the cooled crust and smooth the top with an offset spatula.
Bake the tart on the bottom rack of your oven for 20-25 minutes or until the filling is just set. Remove from the oven and place on a rack to cool. When completely cool refrigerate for at least 2 hours.
Roll the remaining 1/3 of the dough 1/8” thick. Chill for 15 minutes.
Use cookie cutters to make shapes. Place them on a parchment lined baking sheet and brush with the beaten egg.
Bake for 15-20 minutes or until golden brown.
Just before you are ready to serve place the decorative pieces on top of the filling.