This Pistachio Fig & Mascarpone Cream Tart is an elegant and delicious way to gradually say goodbye to summer and welcome fall in a stunning way!
1⁄4 cup Farm Fresh Nuts Raw Shelled Pistachio Kernels (for garnish)
1⁄2 cup unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 teaspoon almond extract
1⁄2 teaspoon salt
In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale, about 1 minute.
Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
Scrape the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass, press the dough over the bottom and up the side of the tart pan. Refrigerate until chilled, 30 minutes.
Preheat the oven to 300°F Prick the dough all over with a fork. Bake the crust for about 45 minutes, until lightly golden. Transfer to a rack and let cool completely.
1 cup half-and-half
1 large egg
1 large egg yolk
¼ cup light brown sugar firmly packed
3 tablespoons cornstarch
¾ cup mascarpone cheese room temperature
1 teaspoon vanilla extract
6-8 Tiger Figs cut in half
1 teaspoon honey for garnish
In a medium pan, bring half-and-half to a boil over medium heat.
In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.
Stir in vanilla extract.
Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine.
Pour filling into prepared crust and refrigerate for at least 2 hours or up to overnight.
Garnish with sliced figs, drizzled honey, and pistachios.
Slice and serve.