1 1/2 C all-purpose flour
3/4 C plus 2 Tbsp unsalted butter, cold
6 Tbsp powdered sugar
2 Tbsp ice water
1/4 tsp salt
1/8 tsp lemon zest
2 C ricotta
2 C mascarpone
3-5 Tbsp honey
1/2 vanilla bean, seeds scraped
1/2 tsp freshly grated lemon zest
1 C blueberries
1 C raspberries
1 C blackberries
1 C red currants
1/2 C water
1/2 C orange juice
1/4 C sugar
2 Tbsp freshly squeezed lemon juice
1 Tbsp cornstarch
In a large bowl or mixer, combine ricotta and mascarpone. Add honey, vanilla bean seeds, and lemon zest. Beat until smooth.
Cover mixture with plastic wrap and refrigerate 1-2 hours.
Whisk sugar and cornstarch in a small saucepan. Stir in water, orange juice, and lemon juice.
Bring to a boil and cook for 1 minute. Remove from heat and let cool completely. Refrigerate until needed.
Pulse flour, sugar and salt, in a food processor, until combined.
Add cold butter and pulse until mixture is crumbly.
Slowly drizzle in ice water, with food processor running, until dough begins to come together.
Add eggs. Mix until fully incorporated.
Turn dough out onto a large piece of plastic wrap. Roll into a ball, and flatten into a disc.
Tightly wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 F degrees.
Remove dough from fridge and roll out on a lightly floured surface to 1/4 inch thickness.
Transfer to a lightly greased, 9-inch, tart tin/springform pan.
Press dough into the bottom and sides of pan. Trim off excess overhang.
Stick the bottom all over with a fork, cover with aluminum foil, and place beans (or other form of weight) on top of foil.
Bake for 20 minutes, remove foil, and bake for another 15-20 minutes, or until golden.
Remove and let cool completely.
Combine berries in a large bowl. Mix to combine juices.
Spoon cheese mixture evenly into pie shell. Top with mixed berries.
Spoon or brush chilled glaze over berries and transfer tart to refrigerator.
Chill for 2 hours before serving.