Raspberry And Ricotta Tart

• butter for the cake pan
• 9/16 pound shortbread cookies
• 6 1/3 tablespoons melted butter
• 1 cup ricotta
• 1 15/16 cups mascarpone
• 1/2 cup sugar
• 3 eggs
• 1/2 lemon
• 1 cup frozen raspberries thawed and drained
• powdered sugar

1. Butter a 20 centimeter rectangular pan and then line the bottom with parchment paper.
2. Pulse the cookies in a food processor. Add the melted butter and pulse again until well-combined. Pour the crumb mixture into your pan and press it down with the back of a spoon or the palm of your hand. Refrigerate for 30 minutes so the crust sets.
3. Preheat the oven to 320F.
4. Whisk the ricotta, mascarpone, and sugar until smooth. Add the eggs one by one. Add the lemon zest. Spread the raspberries over the shortbread crust and then gently pour the ricotta/mascarpone mixture over the fruit.
5. Bake for 40 minutes or until the tart filling is set. Let cool and sprinkle with powdered sugar.

butter, shortbread cookies, butter, ricotta, mascarpone, sugar, eggs, lemon, frozen raspberries, powdered sugar

Taken from www.yummly.com/recipe/Raspberry-and-Ricotta-Tart-2044046 (may not work)