Mascarpone Fig Chocolate Tart Recipe

Name: Mascarpone Fig Chocolate Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/4 cup All-purpose Flour, Plus Additional As Needed For Bench Flour; 1/4 cups Cocoa Powder; 1/4 teaspoons Cinnamon; 1/4 teaspoons Salt; 1 stick Butter, Cold And Cut Into Cubes; 1 whole Egg Yolk; 1/4 cups Ice Cold Water; FOR THE FILLING:; 1 pound Mascarpone Cheese, Softened To Room Temperature; 1/2 cups Honey; 1 Tablespoon Balsamic Vinegar; 1/4 teaspoons Cinnamon; 13 whole Fresh Figs, Halved; Powdered Sugar, As Needed For Sprinkling On Top

Servings: persons

FOR THE CRUST:
1-1/4 cup All-purpose Flour, Plus Additional As Needed For Bench Flour
1/4 cups Cocoa Powder
1/4 teaspoons Cinnamon
1/4 teaspoons Salt
1 stick Butter, Cold And Cut Into Cubes
1 whole Egg Yolk
1/4 cups Ice Cold Water
FOR THE FILLING:
1 pound Mascarpone Cheese, Softened To Room Temperature
1/2 cups Honey
1 Tablespoon Balsamic Vinegar
1/4 teaspoons Cinnamon
13 whole Fresh Figs, Halved
Powdered Sugar, As Needed For Sprinkling On Top

1
Please note there is a total of 4 1/2 hours of inactive prep time for this tart.
2
First, prepare the crust. Combine flour, cocoa powder, salt and cinnamon in the bowl of a food processor and pulse it all together to aerate the dry ingredients. Then add the butter in and pulse it until the mixture becomes pebbly. Finally, add the egg yolk and cold water and run the processor just until the dough comes together. Turn the dough out onto a well flour surface and roll it out into a disc that is about 10 inches in diameter. Wrap the disc in plastic wrap and let it sit in the refrigerator for 1 hour to rest.
3
When the hour is up, take a 9-inch fluted tart pan with removable bottom and spray it well with cooking spray. Take the disc and press it out firmly and evenly into the tart pan, taking care to press it well into the ridges as well. Put the tart crust back in the refrigerator for another 15-20 minutes to get cold again. While it sits, preheat oven to 350u00b0F. Line the tart crust with foil when it is ready and fill it with dry beans or pie weights. Blind bake the crust for 30 minutes.
4
When the 30 minutes are up, remove the foil with the beans and bake the crust for another 10 minutes to let the bottom dry out. Then take the crust out and set it aside to cool completely. While the crust cools, prepare the easy filling. Combine the mascarpone, honey, balsamic and cinnamon together in a large bowl and whip it all together well with a hand mixer. Set it aside.
5
When the crust is completely cooled, spread the mascarpone mixture evenly into the crust. Then line up the fig halves cut side up into the filling, pressing them in so that they stay put. Let the tart set completely in the refrigerator for at least 2 hours. When you are ready to serve it, place the tart pan on a large can and let the outer shell fall off. Then gently slide the tart from the bottom onto a cake plate. Dust it with powdered sugar for the perfect finishing it touch. Then cut and serve for an amazing treat!

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/4 cup All-purpose Flour, Plus Additional As Needed For Bench Flour, 1/4 cups Cocoa Powder, 1/4 teaspoons Cinnamon, and more.

Yes, Mascarpone Fig Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mascarpone Fig Chocolate Tart

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