There are certain recipes that make me feel good about food blogging. And this is one of those recipes. This is for a few reasons. One, I sometimes feel odd about blogging, because who actually cares what I think about food? I’m not formally trained, I’ve had to learn everything on my own. Failure is common. But then, there are things like figs and caramel teamed up with gingersnap cookies and mascarpone cheese. In summary, when the food world aligns itself to make something magically. All the flavours meld so well together, it’s truly a pleasure eating this.
The name of this recipe is crazy long for the simplicity and ease of this recipe. It comes together very quickly with very little actual baking. If you can measure ingredients, you can make this. It’s that easy. I’d also say the figs are interchangeable with other fruits. Pears or apples would also work well here. Sticking to Autumn or Winter fruits so that they go well with the gingersnap crust. It’s also equally good without fruit, so if you don’t have a need to be virtuous – skip the fruit.
I love the sweet thick mascarpone cheese with the crunch of the gingersnap crust. It’s perfectly indulgent without being too heavy. The peaks and valleys of the mascarpone, encased by the rubbled tart crust sure makes for a pretty picture!
Fall right into Autumn with these seasonal flavours of figs, creamy mascarpone, and gingersnap crust. I can smell pumpkins in the air!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 2 cups crushed gingersnap cookies / ginger thins
- 1/4 cup unsalted butter, melted
- 1 cup mascarpone cheese
- 1/3 cup chilled whip cream
- 1/4 cup sugar
- 1/2 tsp vanilla (good quality if you have it)
- 4 to 6 figs, cut in half (depending on how many you'd like to place on top)
- 1/2 water
- 3/4 cup sugar
- 1/4 corn cyrup
- 3/4 whipping cream
- Preheat oven to 350° F.
- In a medium bowl mix crushed gingersnaps with melted butter. Press into your tart pan. Bake for 20 minutes. Remove from oven and allow to cool completely.
- With an electric mixer, beat together mascarpone, sugar, and whipping cream until stiff peaks form, about 1-2 minutes. Pour into cooled gingersnap crust. Place cut figs on top.
- Place in fridge and allow to cool and set. At least 30 minutes.
- Caramel sauce: Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber colour, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth.
- Drizzle caramel sauce on top of tart. (You'll have extra left over. Your ice cream will thank you).
Caramel recipe from Bon Appetit