Fig & mascarpone tart with ginger crust
Ginger crust ingredients
- 1 1/2 cups gingersnap cookie crumbs, about 6 oz cookies
- 1/4 cup brown sugar
- 2 tbsp chopped crystallized ginger
- 1/4 cup unsalted butter, melted
Preparation
Preheat the oven to 350°F.
Line a fluted 13" x 4" tart tin with a removable bottom with parchment paper.
Process the cookies, sugar and ginger in a food processor until finely ground. Add butter and mix until combined. Transfer the mixture to the prepared tin, pressing the crumbs into the bottom and up the sides of the tin. Place the tart tin on a baking sheet and bake crust until set, about 10 minutes.
Tart filling
- 1 1/2 cups mascarpone cheese
- 1 egg
- 2 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 4 large fresh figs, quartered
- 2 tbsp chopped cyrstallized ginger
- 1/2 cup toasted sliced almonds
- 1/4 cup liquid honey
Preparation
Beat the mascarpone, egg, sugar and vanilla in a medium bowl until smooth. Spread over the cooled gingersnap crust.
Arrange the figs over the mascarpone.
Bake in a 350°F oven for 25 minutes, until egg mixture is set and just beginning to brown. Cool to room temperature, then refrigerate for several hours, or overnight, until chilled and firm.
Just before serving, sprinkle the tart with ginger and almonds and drizzle with honey.
Serves 6 to 8
0 Comment