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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!
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Samantha

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).