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
Nutrition
- Serving Size: 1 slice