Hi everyone! I feel like I'm finally kind of getting back into a more somewhat regular blogging routine (ok but let's be serious, when was I ever a regular blogger?) But I took an especially long break between July and November because blogging kind of takes a back seat when you're planning a wedding, have family in from out of town, are doing renos, and moving into your new place. #life
So one of the first things I did when things got back to somewhat normal was attend a ladies brunch hosted by the lovely Danielle Connor. Danielle and I met at an Instagram workshop, and have maintained a friendship over Instagram for over 2 years. I know Instagram has been under a lot of heat recently with all its algorithm changes, but I'm still grateful for it in the sense that it is so powerful in bringing people together. I've met so many amazing people (in person!) from the Instagram community that I never would've met if I wasn't using the platform. Danielle is one of these people.
Back to the brunch. Not wanting to show up empty handed, I decided to bring a fig, honey and mascarpone tart that I came across on Pinterest. This recipe sounded delicious, and it included figs - one of my favourite fruits. It was a no-brainer that this was going to my contribution to the brunch.
P.S. Check out these prosciutto-wrapped figs I made last year!
The tart was a hit at the brunch with all the ladies; definitely one I will be making again!
So without further ado, here's the recipe below.
Fig, Honey and Mascarpone Tart
Recipe by Kate Wood
- ⅓cup Packed Brown Sugar
- 2cups Graham Cracker Crumbs
- ¾teaspoon Salt
- 7tablespoons Unsalted Butter, Melted
- 8ounces Mascarpone Cheese, At Room Temperature
- 3tablespoons Brown Sugar
- 3tablespoons Honey
- 1-⅓cups Heavy Whipping Cream
- 1-2cups Fresh Figs
- ¼cup Toasted Pistachios, Chopped
- Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.
- In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
- In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
- Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional ⅓ cup of cream and beat briefly to smooth out.
- Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.
ps. Here's a pic of Danielle's tablescape at the ladies brunch? Can you say dreamy?
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