Honey mascarpone fig tart has a creamy, no-bake honey mascarpone filling spread into a delicious speculoos crust. This tart is topped with fresh figs, toasted almonds, and a drizzle of honey for a beautiful presentation.
Every year it seems as though fig season is just too short. Just when you begin to enjoy them and find some new and exciting recipes to make with them, the season is over. But while we are still in the midst of fig season, I want to share with you my honey mascarpone fig tart. It's so simple to make using only 8 ingredients. The crust is made of delicious speculoos cookie crumbs (cinnamon-spiced Belgium cookies) and a no-bake creamy, lightly sweetened filling. This tart is finished with fresh figs, nuts, and honey for a beautiful presentation.
How to select and use fresh figs
Fresh figs can range in color and size. They can be brown, purple, black, green, or yellow, any of which would work for this honey mascarpone fig tart. When selecting figs, select ones that are dry with unblemished skin. They should be soft to the touch yet hold their shape when gently squeezed. Avoid selecting figs that are too ripe because are very delicate and will not slice nicely for a garnish.
Store ripe fresh figs in the refrigerator and bring to room temperature to serve. Under-ripe figs can be stored at room temperature for 1 or 2 days to allow the flesh to soften and ripen.
Figs are delicious eaten right off the tree, however, this is not an option for everyone. In season they are readily available in most supermarkets. The entire fruit is edible but can peel if you prefer. For this tart, wash your figs, gently pat dry, trim the stems, and slice in half.
Speculoos cookie crust
Making a speculoos crust is just like making a traditional graham cracker crust but using a different cookie. If you haven't tried them, speculoos cookies are delicious! And if you love them then you for sure have to try speculoos spread (Trader Joe's carries it as cookie butter). Basically a cinnamon-spiced cookie in a spread form. And if you're in love with the flavor then you have to try my s'more crème brûlée. But for now, back to making the crust for this honey mascarpone fig tart.
For this recipe, about 1 1/4 boxes of speculoos cookies from Trader Joe's can be used. Place cookies into a food processor fitted with the blade and pulse until cookies are crushed into fine crumbs. Mix with sugar and salt and then add melted butter and mix until well combined. Press into a removable tart pan (no need to grease the pan) and bake for 10 minutes in a preheated 350°F/176°C oven.
How to make honey mascarpone filling
The filling for this tart is simple to make (no baking required). Always begin with room temperature mascarpone cheese, otherwise, you will have lumps in your filling. Beat the mascarpone cheese and powdered sugar together until well mixed before adding in the honey. It's easiest to use a mixer for this, but can also be done by hand using a whisk or wooden spoon.
In a separate bowl, whip cold heavy whipping cream until stiff peaks form (just like making homemade whipped cream but without adding the sugar or vanilla). Again, this is easiest using a mixer but can be whipped by hand with a whisk. It requires a little more effort and patience but it can easily be done by hand.
Finally, gently fold half of the whipped cream into the mascarpone mixture using a rubber spatula and then fold in the other half. It's as simple as that!
Putting it all together
Now that you have all the compotes of the honey mascarpone fig tart made, it's time to put it all together. The freshly mixed filling can be spread evenly into the cooled speculoos cookie crust. I love using my offset spatula to easily and evenly spread the mixture. I then top the tart with a border of fresh figs sliced in half. But this is where you can get creative. You can certainly cover a larger portion of the tart with figs or create a specific design. Finally, I sprinkle toasted almonds over the figs followed by a drizzle of honey. If you do not like almonds you can substitute a nut of your choice. Pistachios would go really well with these flavors. It's fun putting together and the presentation will surely impress you, friends and family.
Love tarts? Try these other recipes...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Honey Mascarpone Fig Tart. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!
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Honey Mascarpone Fig Tart
- Total Time: 2 hours 30 minutes
- Yield: 8-10 servings 1x
Description
Honey mascarpone fig tart has a creamy, no-bake honey mascarpone filling spread into a delicious speculoos crust. This tart is topped with fresh figs, toasted almonds, and a drizzle of honey for a beautiful presentation.
Ingredients
For the crust
- 1 3/4 cups (175 g) speculoos cookie crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling
- 8 oz (227 g) mascarpone cheese, at room temperature
- 3 tablespoons powdered sugar
- 3 tablespoons honey, plus extra for garnish
- 1 cup (245 g) cold heavy whipping cream
- fresh figs, for garnish
- chopped toasted almonds, for garnish
Instructions
For the crust
- Preheat oven to 350°F/176°C.
- In a medium mixing bowl combine speculoos cookies crumbs, sugar, salt and melted butter until evenly mixed. Press crumb mixture evenly into a 10-inch tart pan with a removable bottom. Bake crust for 10 minutes. Allow to cool while preparing filling.
For the filling
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the mascarpone and sugar together on medium-high speed until smooth and creamy, 2 minutes. Add the honey and beat to combine.
- In a separate bowl, beat the heavy cream on medium-low speed until it becomes frothy. Increase speed to medium-high and and continue to beat until stiff peaks form, about 3 minutes. Careful not to over mix or else it will become thick and lumpy.
- Gently fold in half of the whipped cream into the mascarpone mixture, then fold in the other half.
- Spread the filling into the prepared tart crust and allow to chill in the refrigerator for at least 2 hours. Once ready to serve, garnish the tart with the fresh figs, almonds, and a drizzle of honey.
Notes
- Baker's Tools: Hand mixer, mixing bowls, measuring cups and spoons, spatula, tart pan
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
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