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Raidis Estate

Raidis Estate
23 March 2021 | Raidis Estate, Raidis Recipes | Raidis Estate

Fresh Fig Tart

Fresh figs are in season in SA and as we head towards Easter and family celebrations you might be wanting to prepare a wow dessert to spoil your guests.


This fig tart with mascarpone and honey is sure to take your guests on an indulgent trip. The perfect thing to offset all the easter eggs!


This gorgeous tart pairs perfectly with our Riesling or Merlot.





What you’ll need:


1/2 cup + 2 tablespoons all-purpose flour
1/4 cup of graham flour
1/4 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter
2 tablespoons honey



(all room temperature)
250gms mascarpone cheese
85gms cream cheese
2 tablespoons lemon juice
3 tablespoons honey
1 tablespoon granulated sugar
pinch of salt


14 large fresh figs, quartered lengthwise
honey for drizzling
flake salt





Preheat oven to 180 degrees.

In a food processor, pulse the flours, brown sugar, cinnamon and salt until combined. Add the butter and honey and pulse until incorporated and crumbs are moist.


Press evenly into the base and 2 inches up the sides of the pan. Bake for 22-25 minutes, until golden and firm to the touch. Remove from the oven and place the pan on a rack to cool. Meanwhile, prepare the filling.


For the filling:


Make sure all the ingredients are at room temperature, so you’ll have a super smooth mixture. In the bowl of a stand mixer fitted with a paddle attachment, add the two cheeses and beat until creamy and smooth. Scrape the bottom and sides of the bowl. Add the lemon juice, honey, sugar and salt and beat until well combined.


Spread the filling evenly into the cooled crust. Place tart in the refrigerator until the filling has set, about 1 hour.


Remove the tart from the refrigerator and place the fig quarters one by one in rows. Drizzle honey on top. Sprinkle with flake salt.


The tart is best served immediately. If you have leftovers, it will keep for up to 12 hours in the refrigerator after assembly. The crust holds up well and shouldn’t get soggy in that time frame.




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