This beautiful fig tart is perfect for summertime entertaining.
Course
Dessert
AuthorCathy Arkle
Ingredients
Tart Crust
1cupflour
⅓cuptoasted and cooled pistachios
¼cupsugar
½teaspoonsaltomit if using salted pistachios
½teaspoonground ginger
½cupchilled butter cut into small ½" cubesI always use KerryGold Butter
1egg yolk
Filling:
8ouncespackage cream cheese
1/4cupgranulated sugar
2Tablespoonshoney
2Tablespoonscrystalized gingerfinely diced
Topping:
1/4cupchopped pistachiosor as needed
3Tablespoonsof sugaror as needed
Instructions
For Tart Crust:
Blend flour, pistachios, sugar, salt and ginger in a food processor until nuts are finely chopped.
Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water and egg yolk. Blend together.
Gather dough into a ball and press into bottom and up sides of a 9" or 10" tart pan with removable bottom. Chill for 30 minutes.
Preheat oven to 350 degrees F.
Bake tart crust for 25 minutes or until golden brown.
Let cool on wire rack to room temperature before filling.
Tart Filling
Using a hand mixer or a stand mixer, beat cream cheese until smooth. Add sugar, honey and crystalized ginger. Mix until combined. Spread cream cheese filling into cooled tart shell.
Arrange cut figs on top of cream cheese filling.
Cover with plastic wrap and keep chilled in the fridge until ready to serve.
Right before serving, sprinkle granulated sugar (as needed) over figs. Use a kitchen torch to brûlée the figs, creating a nice golden sugar crust.
Sprinkle crushed pistachios over tart. Serve immediately.
Recipe Notes
Hazelnuts are a great substitution for pistachios.