I’ve been loving playing around with ingredients lately that I haven’t used much in the past. One of those being Mascarpone. I’ve recently used it in a simple pasta dish recipe and was inspired to use it in a dessert too, since it is after all mostly used in sweet dishes.
This Honey & Mascarpone Tart is so incredibly easy to prepare. It definitely satisfies a sweet tooth. The filling is super light and pillowy which pairs so well with the crunchy crust. It only requires a few ingredients and only takes a few minutes to prepare. It does need a few hours to set and firm up in the fridge though. This one is therefore great to prepare the night before if you need it for a lunch or tea, or the morning of if you need it for a dinner.
Feel free to adjust the level of sweetness. It’s very versatile in that way. I chose to use oat crunchies for the biscuit base, but this is also a personal choice. Feel free to use tennis biscuits for a coconut touch, digestives or even ginger biscuits if that’s what you enjoy. You can also change up the fruit and nuts on top depending on what’s in season and what you enjoy.
It’s a lot of fun to play around with simple recipes like this and make them your own. Whatever you choose, I’m sure this one will become a staple in your repertoire.
Honey & Mascarpone Tart (No Bake)
- 200 gram Oat Crunchies/Biscuits* (approx. 2 cups of crumbs)
- 100 gram Unsalted Butter Melted
- Pinch of salt Optional
- 250 gram Fresh full fat Mascarpone Softened to room temperature**
- 3 tbsp Brown Sugar
- 3 tbsp Honey
- 1 Cup Fresh Whipping Cream
- 1 – 2 Cups Fresh figs*** Halved or quartered
- ¼ Cup Pistachios (unsalted, shelled)**** Chopped and toasted (Optional)
- Honey to drizzle (Optional)
- Using a food processor (or a resealable plastic bag and rolling pin), process the biscuits into crumbs
- Melt the butter and mix through the crumbs until all are thoroughly coated
- Press the crumbs firmly into a 20 – 22cm tart dish or tin, ensuring the bottom and sides are covered and even
- Place in the fridge to chill and set while you prepare the filling
- Using a stand mixer or a large bowl and hand mixer, mix the room temperature Mascarpone until smooth and lump free. Add the sugar and slowly pour in the honey while mixing until everything is well combined
- In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream, half at a time, into the Mascarpone. Fold in until well combined and smooth, but try not to knock out all the air
- Pour the filling into the prepared crust, even out the top and place it in the fridge to chill and firm up for at least several hours or preferably overnight
- When ready to serve, garnish with the sliced figs, chopped pistachios and a drizzle of honey if you wish (optional)
- If you cannot find Mascarpone or don’t like it, you can substitute with cream cheese. It will however have a completely different taste and texture and doesn’t work quite as well with the honey
- If the Mascarpone curdles a bit when you add the honey, try to refrigerating it and then remix. Most of the lumps usually disappear when you add the whipped cream though
- This tart stores in the fridge for up to 3 days