Description

This Creamy Fig and Mascarpone Tart blends luscious mascarpone cream with a crisp pistachio-cookie crust and layers of fig jam and fresh fruit. It’s a sophisticated yet simple dessert, perfect for impressing guests or enjoying a refined sweet treat at home.

Ingredients

Scale

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

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-bake (except crust)
Cuisine: European-inspired

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 16g
Sodium: 140mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: mascarpone tart, fig desserts, pistachio crust tart, mascarpone fig tart, mascarpone dessert, fig and honey tart, no-bake tart, easy mascarpone tart, almond crust substitute