Orange Marscapone Tart

Ingredients

• Ingredients for Brown Sugar Crust
• 1 cup flour
• 2 tablespoons packed dark brown sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup cold unsalted butter cut into small pieces
• 1/2 teaspoon vanilla
• Ingredients for Filling
• 2 large navel oranges
• 1 8-ounce container mascarpone cheese
• 1/2 cup cold heavy whipping cream
• 1/4 cup sugar
• 2 tablespoons honey divided
• 1/4 teaspoon cardamom plus a pinch more (Think 1/3 teaspoon.)
• 3 tablespoons chopped pistachios

Instructions

1. 1
   Prepare the crust first. Preheat oven to 350 degrees. In a food processor, blend flour, brown sugar, cornstarch and salt until combined. Add butter and vanilla and pulse until fine crumbs form and the dough starts to come together.
2. 2
   Press dough evenly over bottom and up sides of a 9-inch tart pan with a removable bottom. Bake 20 to 25 minutes until edges are golden. Set aside to cool.
3. 3
   Meanwhile, use a zester and collect the zest from both oranges. You should have about 1 1/2 teaspoons. Cut remaining pith from oranges, then slice oranges into thin rounds. Cut rounds crosswise in half to make a fan shape and set on paper towels to drain excess moisture. In the bowl of an electric mixer, combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom and orange zest. Beat on medium speed just until blended and peaks form. Do not over-mix.
4. 4
   Spread filling over cooled crust and refrigerate. When ready to serve, arrange orange slices over the top, sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.