Print

Fig Tart with Mascarpone and Gingersnap Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

A delightful fall-inspired dessert featuring a crunchy gingersnap crust filled with creamy mascarpone cheese and topped with fresh figs, finished with a luscious homemade caramel sauce that perfectly balances sweetness and spice.

Ingredients

For the Gingersnap Crust

  • 2 cups crushed gingersnap cookies / ginger thins
  • 1/4 cup unsalted butter, melted

For the Filling

  • 1 cup mascarpone cheese
  • 1/3 cup chilled whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract (good quality if you have it)
  • 4 to 6 figs, cut in half (depending on how many you’d like to place on top)

For the Caramel Sauce

  • 1/2 cup water
  • 3/4 cup sugar
  • 1/4 cup corn syrup
  • 3/4 cup whipping cream

Instructions

  1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare the crust for baking.
  2. Prepare the Crust: In a medium bowl, combine the crushed gingersnap cookies with melted unsalted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom and sides of a tart pan to form an even crust.
  3. Bake the Crust: Bake the prepared gingersnap crust in the preheated oven for 20 minutes. After baking, remove from the oven and allow to cool completely to set the crust.
  4. Make the Mascarpone Filling: Using an electric mixer, beat together the mascarpone cheese, sugar, and chilled whipping cream until stiff peaks form. This should take about 1 to 2 minutes. Gently fold in the vanilla extract.
  5. Assemble the Tart: Pour the mascarpone mixture into the cooled gingersnap crust and smooth the top. Arrange the halved figs artfully on top of the mascarpone filling.
  6. Chill the Tart: Place the assembled tart in the refrigerator and allow it to chill and set for at least 30 minutes.
  7. Prepare the Caramel Sauce: In a heavy medium saucepan, combine sugar, half a cup of water, and the corn syrup. Stir the mixture over medium heat until the sugar dissolves completely. Increase the heat and boil without stirring until the mixture turns a deep amber color, approximately 10 minutes. Remove the pan from heat and carefully add the whipping cream; the mixture will bubble vigorously. Stir the caramel sauce over low heat until any caramel bits dissolve and the sauce is smooth.
  8. Serve: Drizzle the warm caramel sauce generously over the tart just before serving. Extra caramel sauce can be saved to enjoy with ice cream or other desserts.

Notes

  • Make sure to cool the gingersnap crust completely before adding the mascarpone filling to prevent melting.
  • For a richer caramel, use high-quality whipping cream and freshly extracted vanilla.
  • Store any leftover tart covered in the refrigerator for up to 2 days.
  • Caramel sauce can be made in advance and reheated gently before serving.
  • Choose ripe, firm figs for the best texture and flavor when topping the tart.

Find it online: https://recipesbyliza.com/fig-tart-with-mascarpone-and-gingersnap-crust-recipe/