Pin It
April 19, 2021

Mascarpone, fig and honey Tart!

Posted on March 9, 2015 by in baked goods

Print Friendly, PDF & Email


Mascarpone cheese – thick, creamy, very high in fat and in my opinion the Italian Stallion of cream cheeses.

Mascarpone, the essential ingredient in the the classic Italian dessert, tiramisu and let’s face it, a cheesecake made with mascarpone, is just better, way better! You want to know why? It has 40% fat content, that’s why. So no low-fat, fat-reduced nonsense for me when it comes to cheesecakes. I want it creamy and luscious, so I prefer the Italian Stallion!


Last week I bought figs. Plenty, because they were cheap. My dad can eat just bread and butter with fresh figs and he does it with such delight that it is very hard not to yield to the temptation of tucking in. Figs are so sexy and voluptuous, that I always want to pair it with other exotic ingredients like Prosciutto or Parma ham, blue cheese or even soft, ripe Camembert. I wanted to make a over-the-top-delicious tart! Yes, I have made a cheesecake with figs before, but I wanted something creamier and more velvety! Something only mascarpone can give you! So my marscarpone, fig and honey tart came about.


For the pastry, I asked the pastry queen Theresa de Vries and she recommended the recipe, I am using. After I have placed the pastry cases in the oven to “blind bake”, I remembered the pool needed cleaning and the herbs needed watering, so I slightly over baked the base, but in the end the crunch of the pastry provided a good textural contrast with the creamy mascarpone and the soft figs.


Mascarpone, fig and Honey Tart

serves 8


For the pastry (Recipe: Theresa de Vries)

330 g cake flour

150 g caster sugar

3 ml baking soda

3 ml baking powder

pinch of salt

180 g butter – cut in cubes

1 egg

50 ml buttermilk

30 ml honey


Place the flour and butter in a food processor and pulse until it has a crumbly consistency. Add the wet ingredients and process until it forms a ball of pastry. Allow to rest for a couple of hours and then roll out and line long, rectangular loose bottom pan with the pastry.

Preheat oven to 180C. Place baking paper in the pastry case and fill with dry rice or beans and bake blind for 15 – 20 minutes or until the pastry has a golden brown color. Remove from the oven and allow to cool.

For the filling

9 – 10 fresh figs – halved

250 ml fresh cream

200 g Mascarpone cheese

30 ml honey

seeds from 1 vanilla pod

Icing sugar and honey for serving


Whip the cream to stiff peaks and fold in the mascarpone into the cream. Add the honey and vanilla seeds and stir through. Spoon the cream mixture into the pastry case and arrange the fig halves as seen on the picture. Drizzle with honey and sprinkle with icing sugar, just before serving.


Follow me on:

Twitter follow me button Paella made to perfection!

 Facebook follow me button Paella made to perfection!


Facebook Comments

Tags: , , , , , ,

2 Responses to “Mascarpone, fig and honey Tart!”

  1. rika foucheSlow 30 April 2015 at 9:46 am #

    ek het nie die slowcooker program ontvang nie. Asb. Sal jou op kaas en wynskou se demonstrasies in die Kaap wil sien.

  2. rika foucheWil 30 April 2015 at 9:49 am #

    kan u dit aanstuur na my e-mail adres asb. Wonderlike program.

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>