Cream Cheese Tart with Mint and Strawberries
For the base: Crumble orange cookies, combine with butter and anisette and mix well. Spread mixture in a lined with baking paper springform pan (26 cm in diameter) (approximately 10 inches) and press evenly. Refrigerate for 1 hour.
For the topping: Whisk cream cheese with mascarpone, powdered sugar and anisette. Rinse mint (set some leaves aside for garnishing), shake dry and pluck off leaves. Chop mint finely and mix with cream cheese mixture. Spread cream cheese mixture on the pastry base and smooth. Refrigerate for 1-2 hours.
Rinse, clean and pat dry strawberries. Cut berries into smaller pieces, if desired, and arrange on top of the tart. Heat orange marmalade with 2 tablespoons of water and brush strawberries with the mixture. Garnish with mint and serve.