I decided to take the tart to the next level…
I really love making sweet treats, but I think I’ve taken the biscuit with this one (hashtag, not sorry for that pun). However, when I saw a similar recipe on Pinterest, I knew I had to give it a go. I mean this honey mascarpone tart combines two of my favourite things.
With this being originally an American recipe, there were a few things that I had to tweak. Firstly, we don’t get graham crackers here in the UK, but the good old trusty digestive is a delicious substitute. Secondly, measurements. I will never be a person who understands how to work out what two sticks of butter looks like, or even how you measure it into a cup. So all these measurements have been converted to grams and ml. Finally, topping. Figs are delicious, but I couldn’t find them anywhere. Even Waitrose was a no go. So I’ve gone with some tasty peaches as they are in season and the perfect summer treat topping…
70g coconut sugar
200g digestive biscuits, broken
3/4 tsp salt
100g unsalted butter
230g mascarpone cheese
3 tbsp coconut sugar
3 tbsp honey
320ml double cream
additional honey for drizzling (optional)
HONEY MASCARPONE TART
For the crust, smash the digestives to create crumbs, 200gs worth. Whisk together the coconut sugar, digestive biscuit crumbs and salt into a medium-size bowl. Melt the butter in a pan and add to the mixture. Stir until well combined. Press the crumbs into the bottom and size of a tart dish, ensuring it is even. Place in the fridge to chill.
In another bowl, beat the mascarpone until creamed and no lumps remain. Add the coconut sugar and beat until combined. Add the honey, a little at a time, stirring slowly until everything is well combined.
In a separate bowl, beat the double cream, until it forms stiff peaks. I would recommend using a machine but I did this by hand and got a quick arm workout. Do not overbeat (you’ll know when that happens).
Fold in about half of the whipped cream into the mascarpone mixture. Mix a bit and add the remaining cream. Fold to combined. Once completely combined, add to your tart case, spreading until smooth. Return to the fridge and chill for several hours to firm up. Once ready, garnish with peach slices and chopped pistachio. Add a little extra honey as a drizzle if you want. This delicious tart can be stored in the fridge for up to 3 days.
I do hope you like this recipe and I can’t wait to see if you guys give this a go. Perfect for a summer BBQ, I promise!