I love figs. Every year I wait impatiently for fig season to roll around. I even planted a fig tree in my front yard so that I wouldn’t have to rely on the exorbitantly priced and mostly overripe cartons that they sell at the grocery store. This year, little Figley (yes, we named him) gave us quite the haul. And by that I mean like… a good amount of figs for what’s arguably still a very small tree. So I decided to make a fig tart! But not just any fig tart. This is a no bake mascarpone fig tart with honey, rose, and a pistachio crust. It’s pretty dang great. Absolutely gorgeous, and the perfect summer “bake”, because it literally requires no heat.
If I’m being honest, this is one of the easiest treats I’ve ever thrown together. It’s beyond simple, and ends up looking stunning. Which is pretty much the dream for any baked good (or, unbaked in this case) in my opinion. Because I’m absolutely horrible at piping, but still want to be able to show up to a pot luck with something that looks nice.
The flavoring of the filling is light and subtle, but the texture is wonderfully creamy. And then the figs and pistachio crust add a ton of flavor and texture. A good time all around.
Simple No Bake Mascarpone Fig Tart with Pistachio Crust
Ingredients
- 12 oz Raw, unsalted pistachios (shelled)
- 6 tbsp Butter (melted)
- 3 tbsp Powdered sugar
- 1/4 tsp Salt
- 16 oz Mascarpone cheese
- 10 Figs (more or less)
- 3 tbsp Honey
- 1 tsp Vanilla extract
- 2 tsp Rose extract
Instructions
- Blitz the pistachios in a food processor until they’re a crumb like consistency. You’ll want to pulse and check on them a few times, as you don’t want to overdo it and end up with a nut butter.
- Transfer the pistachio crumbs to a medium bowl and add the melted butter, salt and powdered sugar. Mix to combine, then press into a standard tart pan (the kind with the bottom that lifts out).
- Put it in the fridge to chill while you make the filling.
- Scoop the insides of 4 figs out with a spoon and add them to your (cleaned) food processor.
- Now, add the remaining mascarpone, honey, vanilla extract, and rose extract to the bowl of the food processor and pulse until just combined.
- Add the filling to the tart crust, smoothing out the top as you go. While you wait, cut the remaining figs up to use on top. I like to use a combination of halved figs and sliced ones, but feel free to cut them however you'd like!
- Put the whole thing in the fridge for at least an hour until it’s nicely set. Then add an assortment of figs to the top.
- To remove the tart from the pan, place the whole thing on top of a can and carefully push the sides of the pan down to free the tart inside. Or if that's too scary, serve it directly from the tart pan. No judgment here.
And that’s it! I love a treat that you can just throw a bunch of fruit on for an amazing result. Don’t you?
If you’re as big a fig fan as I am, be sure to give this fig caprese recipe a try for a refreshing snack! And keep an eye on this space, because I’m working on at least one more fig recipe for you before the season ends.
As always, if you make this, I’d love to hear from you either in the comments or on Instagram! Plus, I’ve been posting lots of sneak peeks for upcoming recipes lately, so following along there is a great way to stay in the know.
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