Fig, Cream Cheese and Mint Tart

A real stunner and a snappy one to prepare. Serve with a simple arugula or spinach salad.
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 30 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

1lb 2oz/500g homemade or store-bought short pastry

All-purpose flour, for dusting

1 generous cup/9 1/2 fl oz/260ml whipping cream

3/4 generous cup/5 1/2oz/165g cream cheese

3 big squidges of honey

1 tbsp Marsala (optional)

12 to 16 figs, each cut into 6 pieces

Handful of green shelled pistachios, walnuts, or pecans, halved

1 bunch of fresh mint, ripped or roughly torn

Directions

Special equipment:
8 by 12 in (20 by 30 cm) rectangular fluted pan
  1. Preheat the oven to 350 degrees F (180 degrees C). 
  2. Roll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm. 
  3. Remove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and "blind bake" in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside. 
  4. For the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti. 
  5. Figs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.