8 ounces Miceli's Mascarpone cheese
1 1/2 pounds Miceli's Old fashioned Whole Milk Ricotta Cheese, well-drained
1 cup granulated sugar
1 Tablespoon cornstarch
2 teaspoons vanilla sugar
1 orange - zest only
1 teaspoon orange Triple Sec
Cream the mascarpone, ricotta and granulated sugar and beat slowly until combined. Add in the cornstarch, vanilla sugar, triple Sec and zest. Blend in well. Chill in the refrigerator
1 egg yolk
1 Tablespoon powdered sugar
1 3/4 cups sifted flour
1 teaspoon vanilla sugar
1/2 cup unsalted chilled butter
1 teaspoon lemon juice
4 Tablespoons ice water
Pinch of salt
Sift flour, vanilla sugar, salt and sugar onto a flat surface and make a large well in the center. Cut or grate the chilled unsalted butter into small pieces and toss with the flour mixture. Using your fingertips, mix the flour and butter together as quickly as possible, with a light, pinching motion of thumbs and forefingers.
When the dough resembles coarse meal, make a well in the center and add the egg, lemon juice and enough chilled water. Toss to combine. The dough should feel damp. Add more liquid in drops if necessary.
Form the dough into a rough ball and with the heel of your hand begin pushing down and away from the side of the ball farthest from you, smearing fat and flour together against the work surface. Gather the dough together again and repeat if necessary. Flatten into a disk, wrap and chill for 30 minutes before using. Roll out the dough 1/4 inch thick, line dough in a lightly buttered tart pan. Chill in the refrigerator for 30 minutes.
Preheat the oven to 350Â°F. Lightly grease the pan. Prick the bottom with a fork. Line the dough with parchment paper, pressing it well into the edges, fill with beans or rice and bake for 10-12 minutes until pastry is set and beginning to brown.
Remove beans, brush shell with a beaten egg, and bake for 5-10 minutes longer, or until the bottom is no longer soft. Remove from the oven and let the pie shell cool slightly. Top with ricotta cheese, fresh fruits.