A delightful summer fig tart made with a graham cracker crust, whipped mascarpone filling, and topped with fresh figs and pistachios. Perfect for sharing with family and friends at a dinner party.
1: Take mascarpone out of the refrigerator and allow it to come to room temperature for 30 minutes before beginning tart prep.
2: Preheat oven to 375°F to make the graham cracker crust.
3: Add graham crackers to a food processor and process until you have a fine crumb.
4: In a large bowl, combine the crumb with 3 tbsp sugar and melted butter, mixing until thoroughly combined.
5: Add the mixture to a 9-inch tart pan and compress to form a firm crust around all sides and the bottom.
6: Bake the crust for 7 minutes, then remove from oven and allow to cool.
7: To make the filling, add heavy whipping cream into a mixing bowl with a whisk attachment.
8: Beat the cream on medium low until it starts to thicken, then increase to medium high until stiff peaks form.
9: In a medium bowl, mix mascarpone, 3 tbsp brown sugar, and 3 tbsp honey until smooth without clumps.
10: Fold the mascarpone mixture into the whipped cream with a spatula until fully incorporated.
11: Pour the filling into the crust and spread out in an even layer.
12: Refrigerate for at least 3 hours but ideally overnight.
13: Before serving, sprinkle chopped pistachios over the tart, add fresh figs, drizzle with honey, and serve cold.
