1 tube (16.5 ounces) refrigerated pie dough
1 package (8 ounces) Original Cream Cheese, softened
1 cup (8 ounces) whole milk Ricotta cheese
1 cup sugar divided
5 teaspoons orange zest divided
1 1/2 teaspoons vanilla extract
1/4 cup orange marmalade
1/2 cup orange juice divided
2 TBSP cornstarch divided
1/2 pint raspberries
1/2 pint blueberries
1 diced medium peach
1/3 cup of Prosecco
2 tablespoon of powder sugar for decoration
Whip cream for decoration
Heat oven to 400 F. Pat pie dough on the bottom and up the sides of a greased 10-inch tart pan with removable bottom. Bake for 12 minutes or until light golden brown. Let cool on pan for 2 minutes before removing 2.
Beat the cream cheese, ricotta, sugar, orange zest, 4 tsp of orange juice and vanilla until smooth. Spread mixture over crust. Refrigerate for at least 1 hour.
Combine the, remaining orange, juice, Prosecco, sugar raspberries, peaches and blueberries in a small saucepan. Bring to a boil over medium heat. Add cornstarch slurry to thicken Cook and stir for 1-2 minutes or until slightly thickened. Remove from the heat. Cool completely. Spoon berry mixture over tart. Refrigerate until cool and decorate with whip cream and powder sugar before serving.