Honey & Mascarpone Fig Tartlets
For the crust:
- 1 ½ cups flour
- 1 tsp salt
- ½ cup cold butter (cut into cubes)
- 3 tbsp ice water
- 1 tbsp icing sugar
For the filling:
- 250g Mascarpone
- 250g cream cheese
- ¼ cup honey
- ¼ cup Greek yoghurt
- 1 tbsp sugar
For the topping:
- ¼ cup pecan nuts (chopped)
- 2 tbsp brown sugar
- 200g fresh figs (halved)
- 1 tbsp honey (for drizzling)
For the Crust:
Preheat the oven to 180ºC.
In a food processor combine the flour, salt, icing sugar and lemon zest. Add the butter and then the cold water 1 tablespoon at a time until the dough pulls together.
Cover the dough with plastic wrap and place in the fridge for 1 hour.
Roll out the dough and cut into the right shape for the dish. Place the dough into the dish and flatten. Place baking paper over the dough of each tartlet and fill the with baking beans.
Bake the tartlets for 25-30 minutes or until golden brown. Remove from oven and allow to cool slightly before removing the baking beans and paper.
For the Filling:
Using the paddle attachment, combine the cream cheese, mascarpone and sugar together until smooth.
Add the honey and yoghurt and mix until just combined.
Gently pour the filling over the cooled crusts and place the tartlets in the fridge for +- 1 hour to set.
For the Topping:
Combine the chopped pecan nuts and brown sugar on a baking sheet.
Spread out the mixture and bake at 180ºC for 10 minutes.
Sprinkle the nut mixture over the mascarpone filling. Add the halved figs and drizzle on a little honey.
Serve and enjoy.
Image and recipe courtesy of Baking Ginger.