Honey & Mascarpone Tart (No Bake)
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.
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Ingredients
Biscuit Crust
- 200 gram Oat Crunchies/Biscuits* (approx. 2 cups of crumbs)
- 100 gram Unsalted Butter Melted
- Pinch of salt Optional
Filling
- 250 gram Fresh full fat Mascarpone Softened to room temperature**
- 3 tbsp Brown Sugar
- 3 tbsp Honey
- 1 Cup Fresh Whipping Cream
Toppings
- 1 - 2 Cups Fresh figs*** Halved or quartered
- ¼ Cup Pistachios (unsalted, shelled)**** Chopped and toasted (Optional)
- Honey to drizzle (Optional)
Instructions
Biscuit Crust
- 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
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
Toppings
- When ready to serve, garnish with the sliced figs, chopped pistachios and a drizzle of honey if you wish (optional)
Notes
*Substitute with tennis biscuits, digestives, ginger snaps or other biscuit of choice if you don't want to use oat crunchies
**Ensure that you have let the Mascarpone come to room temperature before making the filling. If it is still cold it will create a lumpy filling
***Substitute the figs with peaches, berries, cherries or other fruit of your choice
****Omit the nuts or substitute with your preferred variety
Note: Mascarpone is less smooth than cream cheese or similar so the appearance of the filling will be a little more rustic and won't be as perfectly smooth as some fridge tarts. As long as it doesn't have lumps it is perfect. See tips below
Tips:
- 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
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