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Home » Fig and Mascarpone Tart with a Gingersnap Crust

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Fig and Mascarpone Tart with a Gingersnap Crust

October 14, 2015 by Samantha 3 Comments

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.

Fig and Mascarpone Tart with a Gingersnap Crust and Caramel | My Kitchen Love

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.

Fig and Mascarpone Tart with a Gingersnap Crust and Caramel | My Kitchen LoveI 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!

Fig and Mascarpone Tart with a Gingersnap Crust and Caramel | My Kitchen Love

Nutrition

Calories

34 cal

Carbs

7 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Samantha

Yields 8

Fig Tart and Mascarpone with a Gingersnap Crust

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

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Ingredients

  • 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

Instructions

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. Place in fridge and allow to cool and set. At least 30 minutes.
  5. 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.
  6. Drizzle caramel sauce on top of tart. (You'll have extra left over. Your ice cream will thank you).
7.8.1.2
10
https://www.mykitchenlove.com/marscarpone-fig-tart/

Caramel recipe from Bon Appetit

Enjoy!

Fig and Mascarpone Tart with a Gingersnap Crust and Caramel | My Kitchen Love

Filed Under: Dessert, Tarts Tagged With: baking, desserts, figs, tarts

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It's a good day when family, friends, and food intersect.

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Comments

  1. AvatarKate @ mylittlelarder.com says

    November 27, 2016 at 3:00 pm

    This tart looks delicious! I love anything with ginger in it....and figs! Oh figs are just the best! Unfortunately it's summer here in New Zealand and the pears and apples are looking a little sorry for themselves and the figs have gone into hibernation so I may have to wait a few months to make this unless you have any other fruitilicious suggestions? Nectarines maybe? Yum!
    Reply
    • AvatarSamantha says

      November 27, 2016 at 7:42 pm

      Hi Kate! Nectarines sound great! They or peaches would still work nicely with the gingersnap crust. Raspberries would be my other suggestion. If you end up making it and post a photo please tag me on it! I'd love to see your version of it.
      Reply

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Samantha

AvatarHi! Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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