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Fig Mascarpone Tart
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
This No- Bake Fig Mascarpone Tart is not only delicious but stunning to serve.
Author: Jackie
For the Crust
  • 1 ½ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • cup butter melted
Mascarpone Filling
  • 1 cup half-and-half
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup light brown sugar firmly packed
  • 3 tablespoons cornstarch
  • ¾ cup mascarpone cheese room temperature
  • 1 teaspoon vanilla extract
  • 6-8 Tiger Figs cut in half
  • 1 teaspoon honey for garnish
  • Pistachios for garnish
  1. Grease 9 inch tart pan or 9 inch springform pan with nonstick cooking spray.
  2. Mix together graham cracker crumbs, sugar, and melted butter.
  3. Press crust mixture into the bottom and sides of the pan.
  4. In a medium pan, bring half-and-half to a boil over medium heat.
  5. In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.
  6. Stir in vanilla extract.
  7. Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine.
  8. Pour filling into prepared crust and refrigerate for at least 2 hours or up to overnight.
  9. Garnish with sliced figs, drizzled honey, and pistachios.
  10. Slice and serve.
Recipe Notes

Mascarpone Filling recipe from BakefromScratch.com