Jump to:
Creamy Fig and Mascarpone Tart – Fig Mascarpone Tart
This Fig Mascarpone Tart combines the sweetness of fresh figs with the rich, creamy texture of mascarpone cheese, creating an elegant dessert that’s perfect for any occasion. The buttery pistachio crust provides a delightful crunch that complements the smooth filling beautifully.
Why You'll Love This Recipe
- The combination of mascarpone and whipped cream creates an incredibly smooth and luxurious texture that melts in your mouth
- Fresh figs and fig jam provide natural sweetness and beautiful presentation that impresses guests every time
- The pistachio crust adds a unique nutty flavor and gorgeous color that sets this tart apart from ordinary desserts
- Simple preparation with no complicated techniques makes this recipe accessible for home bakers of all skill levels
- Stunning visual appeal with fresh fruit garnishes makes it perfect for special occasions and dinner parties
Why This Fig Mascarpone Tart Recipe Works
The secret to this tart’s success lies in the perfect balance of textures and flavors. The ground pistachios in the crust create a sturdy base that won’t get soggy, while the mascarpone filling strikes the ideal balance between rich and light.
The fig jam layer acts as a flavor bridge between the nutty crust and creamy filling. This technique prevents the filling from making the crust soggy while adding an extra layer of fig flavor that complements the fresh fruit topping.
What You’ll Need for This Fig Mascarpone Tart
Creating this stunning tart requires simple ingredients that work together to create something extraordinary. The combination of pantry staples and fresh ingredients makes this recipe both accessible and impressive.
Ingredients
- 1 ½ cups Petit Beurre crumbs (about 18 cookies)
- ½ cup pistachio flour (dry roasted unsalted pistachios)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ cup heavy whipping cream
- 8 ounces mascarpone cheese
- ¼ cup powdered sugar
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup fig jam
- Fresh figs for garnish
- Grape juice grapes for garnish
- Crushed pistachios for garnish
- Extra honey for drizzling
Tools
- 9-inch tart pan with removable bottom
- Food processor
- Hand mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Offset spatula for smoothing
How to Make Fig Mascarpone Tart
Follow these step-by-step instructions to create your perfect Fig Mascarpone Tart. Each step builds upon the previous one to ensure the best results.
| Step 1: | Preheat your oven to 350°F and prepare your workspace with all ingredients. |
| Step 2: | Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour. |
| Step 3: | In the same food processor, pulse the petit beurre cookies until you have about 1 ½ cups of crumbs. |
| Step 4: | Combine cookie crumbs, ground pistachios, granulated sugar, and melted butter in a large bowl. Mix until it resembles wet sand. |
| Step 5: | Press the mixture into the bottom of the tart pan and slightly up the sides. Use a flat measuring cup to pack it down tightly. |
| Step 6: | Bake the crust at 350°F for about 15 minutes until lightly golden brown and dried out. |
| Step 7: | Let the crust cool completely to room temperature before filling. |
| Step 8: | Beat heavy cream with a hand mixer on high speed until it reaches stiff peaks. |
| Step 9: | In a separate bowl, beat mascarpone cheese and powdered sugar until combined. Add honey, vanilla, and salt, mixing until smooth. |
| Step 10: | Gently fold the whipped cream into the mascarpone mixture and set aside. |
| Step 11: | Spread fig jam evenly in the bottom of the cooled tart crust. |
| Step 12: | Top with the honey mascarpone cream and smooth into an even layer. |
| Step 13: | Chill the tart in the fridge for 30 minutes to firm up, then garnish with fresh sliced figs, grapes, crushed pistachios, and honey drizzle. |
| Step 14: | Serve immediately or store in the refrigerator for up to 3 days. |
Chef's Helpful Tips
- Make sure your mascarpone is at room temperature before mixing to prevent lumps in your filling
- Don’t overwhip the cream – stop as soon as you reach stiff peaks to avoid making butter
- Press the crust firmly into the pan using the bottom of a measuring cup for even thickness
- Let the crust cool completely before adding the filling to prevent melting and soggy bottoms
- Choose figs that are ripe but still firm for the best presentation and flavor balance
Serving and Storage Tips for Fig Mascarpone Tart
This elegant tart deserves to be presented beautifully and stored properly to maintain its quality. Follow these guidelines for the best results.
Serving Tips
- Serve chilled for the best texture and flavor contrast
- Use a sharp knife dipped in warm water between cuts for clean slices
- Garnish individual slices with extra honey drizzle just before serving
- Pair with a cup of coffee or tea for an elegant afternoon treat
- Store leftovers covered in the refrigerator for up to 3 days
For special occasions, consider adding fresh herbs like rosemary for an aromatic touch that complements the figs beautifully.
Mistakes to Avoid while making Fig Mascarpone Tart
Avoid these common pitfalls to ensure your tart turns out perfectly every time. Learning from these mistakes will help you create a professional-looking dessert.
Don’t skip the cooling step for the crust. Adding warm filling to a warm crust will cause everything to melt and create a soggy mess. Always allow complete cooling before assembly.
Avoid overmixing the mascarpone filling once you add the whipped cream. Gentle folding preserves the light, airy texture that makes this tart so special.
You Must Know
- The crust must be completely cool before adding the filling to prevent melting and maintain structure
- Mascarpone should be at room temperature for smooth mixing, but don’t let it get too warm or it will separate
- Fresh figs should be ripe but firm – overripe figs will make the tart soggy and difficult to slice
- The tart tastes best when served the same day it’s made, as the crust may soften over time
Suggestions for Fig Mascarpone Tart
Customize this recipe to suit different tastes and occasions. These variations maintain the essence of the original while adding your personal touch.
Try substituting the pistachio flour with almond flour for a different nutty flavor profile. You can also experiment with different fruit jams like apricot or plum for variety.
For inspiration, check out this golden fig variation that uses similar techniques with different presentation.
Consider serving alongside other desserts from our collection, such as our Keto Cloud Cake for guests with different dietary preferences, or pair it with our Ultimate Chicken Casserole for a complete dinner party menu.
FAQs:
Yes, you can assemble the tart up to 24 hours ahead. Add fresh fruit garnishes just before serving to maintain their appearance and prevent the crust from getting soggy.
You can substitute cream cheese mixed with heavy cream, or use ricotta cheese blended until smooth. However, mascarpone provides the best texture and authentic flavor for this recipe.
The crust should be lightly golden brown and look dried out, not wet or shiny. It should feel firm to the touch and pull slightly away from the sides of the pan.
It’s not recommended to freeze this tart as the mascarpone filling and fresh fruit don’t freeze well. The texture will change significantly upon thawing, becoming watery and separated.
Use a sharp knife dipped in warm water and wiped clean between each cut. This prevents the creamy filling from sticking to the blade and ensures clean, professional-looking slices.
Conclusion
This Fig Mascarpone Tart brings together the best of seasonal flavors with elegant presentation. The combination of creamy mascarpone, sweet figs, and crunchy pistachio crust creates a dessert that’s both sophisticated and approachable.
Whether you’re hosting a dinner party or treating yourself to something special, this tart delivers impressive results with straightforward techniques. The balance of textures and flavors makes every bite a delightful experience that your guests will remember long after the last crumb is gone.
More Easy Recipes Recipes:
- Colorful Bento Sushi Rolls – Easy Rainbow Recipe Guide
- Ground Turkey Zucchini Skillet – Easy Healthy Recipe
- Quinoa Roasted Vegetable Bowls – Easy Healthy Recipe
- 30-Minute Low Carb Pizza Bowls Without the Crust
Recommended
📖 Recipe Card
Creamy Fig and Mascarpone Tart
Ingredients
- 1 ½ cups Petit Beurre crumbs (about 18 cookies)
- ½ cup pistachio flour (dry roasted unsalted pistachios)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ cup heavy whipping cream
- 8 ounces mascarpone cheese
- ¼ cup powdered sugar
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup fig jam
- Fresh figs for garnish
- Grape juice grapes for garnish
- Crushed pistachios for garnish
- Extra honey for drizzling
Instructions
- Preheat your oven to 350°F and prepare your workspace with all ingredients.
- Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour.
- In the same food processor, pulse the petit beurre cookies until you have about 1 ½ cups of crumbs.
- Combine cookie crumbs, ground pistachios, granulated sugar, and melted butter in a large bowl. Mix until it resembles wet sand.
- Press the mixture into the bottom of the tart pan and slightly up the sides. Use a flat measuring cup to pack it down tightly.
- Bake the crust at 350°F for about 15 minutes until lightly golden brown and dried out.
- Let the crust cool completely to room temperature before filling.
- Beat heavy cream with a hand mixer on high speed until it reaches stiff peaks.
- In a separate bowl, beat mascarpone cheese and powdered sugar until combined. Add honey, vanilla, and salt, mixing until smooth.
- Gently fold the whipped cream into the mascarpone mixture and set aside.
- Spread fig jam evenly in the bottom of the cooled tart crust.
- Top with the honey mascarpone cream and smooth into an even layer.
- Chill the tart in the fridge for 30 minutes to firm up, then garnish with fresh sliced figs, grapes, crushed pistachios, and honey drizzle.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
- Make sure your mascarpone is at room temperature before mixing to prevent lumps in your filling
- Don’t overwhip the cream – stop as soon as you reach stiff peaks to avoid making butter
- Press the crust firmly into the pan using the bottom of a measuring cup for even thickness
- Let the crust cool completely before adding the filling to prevent melting and soggy bottoms
- Choose figs that are ripe but still firm for the best presentation and flavor balance
Nutrition
- Serving Size: 1 slice
