Mascarpone Cardamon Cream and Figs Tart

Mascarpone is one of my favorite things to use in desserts. It is basically a cheese made of cream, coagulated by the addition of citric acid and I usually use it with, of course, more cream.

Most of the time the desserts end up tasting fresh and light but make no mistakes:  is a very "fatty" treat reserved for special occasions.

Last week I found myself with a couple of spare mascarpone tubes in the fridge (I will spare you of the "why" details) and decide to play around with a few recipe ideas this was the first one.

This Macarpone Cardamon Cream and Figs tart  makes a pretty posh and Summery dessert.  If you cant find Figs replace them for fresh yellow Peaches or fresh Apricots for a no less delicious dessert.

Enjoy it!

Mascarpone Cardamon Cream and Figs Tart with Honey Saffron Syrup
Yields: 4 Tartlets Cost:$$$ | Difficulty:  Medium | Time: 1h45min
Author: Rachel Elich
For the cream
  • 1 Cup Fresh Cream
  • 1 Cup Mascarpone Cream
  • 1 1/4 Teaspoon Powdered Unflavored Gelatine
  • 6 Green Cardamon Pods, just seeds and freshly crushed
  • 2 Tablespoons Caster Sugar
For the Pastry
  • 250g White Flour
  • 125g Butter at room temperature
  • 30g Almond Meal
  • 90g Sugar
  • 1 Egg
For the Syrup and Assembling
  • 2 Tablespoons Water
  • 5 Tablespoons honey
  • 5 Fresh Figs sliced
  • 1/4 Teaspoon Saffrón

For the Pastry
  1. With an electric mixer cream the butter with the eggs, the sugar and the almond meal.   
  2. Slowly add the flour just until all incorporated - don't over beat.     
  3. Tip the dough on a surface, make a ball, roll in plastic wrap and put in the fridge taking it out of the fridge 20 min before rolling
  4. Roll the pasty with a rolling pin to about .5cm. Cover 4 x 10cm Tart springforms. 
  5. Heat the oven to 190C.   Line baking paper over the pastry then fill with pastry weights (raw rice and dried beans work just fine if you dont have the ceramic ones).   
  6. Place the tin in the oven and bake for 10-15 min until lightly brown.   
  7. Take out of the oven, remove the pie weights, reduce the temperature of the oven to 180C and bake for more 10min until the base of the tart is dry.    
  8. Take it out of the oven and let it cool.
For the Cream
  1. Hydrate the gelatine with a tablespoon of hot water.
  2. Put the cream, the sugar and the cardamon in Small  Sauce Pan over low heat until it starts to boil.   Remove from the heat and add the gelatine stirring until dissolved (you can use a hand mixer)
  3. Stir in the Mascarpone and mix until all combined
 For the Syrup
  1. In a Small sauce pan over medium heat bring to boil the honey and the water
  2. Leave it to cook for a couple of minutes and remove from the heat
  3. Add the Saffrón, stir and leave it for about 15 min for the flavors to infuse.
  4. In the meantime, fill the cool tart cases with the mascarpone cream
  5. Slice the figs and arrange them in the top
  6. Leave it in the fridge for about 10 min to set
  7. When is time to serve pour some of the syrup in the top of the tart

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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