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Fig and Ginger Brûlée Tart

This beautiful fig tart is perfect for summertime entertaining.
Course Dessert
Author Cathy Arkle


Tart Crust

  • 1 cup flour
  • cup toasted and cooled pistachios
  • ¼ cup sugar
  • ½ teaspoon salt omit if using salted pistachios
  • ½ teaspoon ground ginger
  • ½ cup chilled butter cut into small ½" cubes I always use KerryGold Butter
  • 1 egg yolk


  • 8 ounces package cream cheese
  • 1/4 cup granulated sugar
  • 2 Tablespoons honey
  • 2 Tablespoons crystalized ginger finely diced


  • 1/4 cup chopped pistachios or as needed
  • 3 Tablespoons of sugar or as needed


For Tart Crust:

  1. Blend flour, pistachios, sugar, salt and ginger in a food processor until nuts are finely chopped.
  2. Add butter and cut in using on/off pulsing. Add 2 tablespoons cold water and egg yolk. Blend together.
  3. 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.
  4. Preheat oven to 350 degrees F.
  5. Bake tart crust for 25 minutes or until golden brown.
  6. Let cool on wire rack to room temperature before filling.

Tart Filling

  1. 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.
  2. Arrange cut figs on top of cream cheese filling.
  3. Cover with plastic wrap and keep chilled in the fridge until ready to serve.
  4. Right before serving, sprinkle granulated sugar (as needed) over figs. Use a kitchen torch to brûlée the figs, creating a nice golden sugar crust.
  5. Sprinkle crushed pistachios over tart. Serve immediately.

Recipe Notes

Hazelnuts are a great substitution for pistachios.