Berry Ricotta Tart

Instructions

1. Heat oven to 325°F. 
2. Pat three-fourths cookie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12-15 minutes or until light golden brown. Cool completely on a wire rack.
3. Meanwhile, roll out remaining dough on a lightly floured surface to 1/8-inch thick. Cut with a floured star-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Bake for 10-12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing to a wire rack to cool completely.
4. Beat the cream cheese, ricotta, sugar, orange zest and vanilla until smooth. Spread filling over crust. Refrigerate for at least 1 hour.
5. Combine the marmalade, orange juice and cornstarch in a small saucepan. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely.
6. Gently toss berries and orange glaze in a large bowl. Spoon berry mixture over tart. Top with star cookies. Refrigerate until serving.