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Fig Mascarpone Tart with Pistachio Black Pepper Crust Recipe

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4.3 from 65 reviews

  • Author: Amina
  • Total Time: 1 hour 45 minutes
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

This decadent Fig Mascarpone Tart features a unique pistachio and black pepper crust that pairs beautifully with a creamy mascarpone and Greek yogurt filling. Topped with fresh figs, chopped pistachios, and a honey drizzle, it strikes a perfect balance of sweet, nutty, and slightly spicy flavors. An elegant dessert ideal for impressing guests or treating yourself to a sophisticated treat.

Ingredients

Tart Shell

  • 1 large egg yolk (at room temperature)
  • 2 tablespoons cream or half & half
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter (cold & cut into 1/4″ cubes)
  • 1 1/4 cups all purpose flour, divided
  • 1/4 cup powdered sugar (sifted)
  • 1/3 cup raw pistachios (shelled)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper

Mascarpone Filling

  • 1 cup mascarpone (at room temperature)
  • 2/3 cup Greek yogurt (at room temperature)
  • 1/3 cup honey
  • 1 teaspoon pure vanilla extract

Toppings

  • 4-5 fresh figs
  • 1/4 cup pistachios (coarsely chopped)
  • 2 tablespoons honey (for drizzling)

Instructions

  1. Prepare liquid mixture: Whisk together the egg yolk, cream, and vanilla extract in a small bowl; set aside for later use.
  2. Grind pistachios and flour: Combine shelled pistachios with 1/4 cup of the flour in a food processor and pulse until finely ground. The flour helps absorb oils and prevents pasty texture.
  3. Mix dry ingredients: Add remaining flour, powdered sugar, sea salt, and freshly ground black pepper to the food processor. Pulse until fully combined.
  4. Add butter: Introduce cold butter cubes to the processor and pulse until butter chunks are roughly the size of dimes, maintaining a coarse, crumbly texture.
  5. Form dough: While pulsing, slowly add the egg yolk mixture until the dough just starts to come together into a ball, avoiding overmixing.
  6. Chill dough: Remove dough from the processor and shape it into a disk (oblong for rectangular tart pan or round for round tart pan). Wrap in plastic and refrigerate for at least 1 hour.
  7. Prepare mascarpone filling: While dough chills, blend mascarpone, Greek yogurt, vanilla extract, and honey until smooth using a hand mixer or by hand. Cover and refrigerate.
  8. Preheat oven: Once dough has chilled, remove from fridge and preheat oven to 400°F (200°C).
  9. Roll out dough: On a lightly floured surface, roll dough to about 1/4 inch thickness, shaping it to fit your tart pan.
  10. Fit dough into tart pan: Carefully transfer dough to the pan. Repair any cracks by pinching the dough together with your fingers.
  11. Create tart edge: Trim excess dough leaving a 1 to 1 1/2 inch overhang. Fold overhang inward to create a thick border, and use a rolling pin to trim for a clean edge.
  12. Blind bake crust: Line tart dough with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until edges turn golden.
  13. Finish baking crust: Remove foil and weights, bake for an additional 5 minutes until crust is deep golden and bottom is fully baked.
  14. Cool crust: Let crust cool completely on a wire rack before filling.
  15. Fill and chill tart: Spread mascarpone filling evenly over tart crust and smooth with a spatula. Refrigerate for at least 2 hours until filling is firm.
  16. Slice and garnish: Once set, slice tart into 8-10 wedges. Top each slice with quartered fresh figs, chopped pistachios, and drizzle with honey before serving.

Notes

  • Ensure butter is very cold before adding to the flour mixture to achieve a flaky crust texture.
  • Blind baking the crust prevents sogginess when adding the wet filling.
  • Use room temperature mascarpone and yogurt for easier blending and smooth filling.
  • Fresh figs should be ripe but firm to hold their shape as a garnish.
  • The black pepper in the crust adds a subtle spicy note that complements the sweetness.
  • Can be stored in the refrigerator covered for up to 2 days; best served within 24 hours for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://aminabakes.com/fig-mascarpone-tart-with-pistachio-black-pepper-crust-recipe/