Gluten-Free Fig Tart
This gluten-free fig tart is topped with a creamy mascarpone whipped cream and drizzled with honey for an impressive gluten-free dessert that is perfect for entertaining. With a shortbread crust, it's lightly sweet and great with a cup of coffee!
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Ingredients
Crust:
- 1 cup gluten-free flour blend
- 1/2 cup unsalted butter - cold and cubed
- 1/2 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Filling:
- 1/2 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1¼ cup powdered sugar
- 11/2 tsp vanilla extract
Topping:
- 8 figs - sliced in halves or quarters
- 1 tablespoon honey
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Instructions
- Add the gluten-free flour blend, salt, powdered sugar, vanilla extract and cold butter to a food processor. Pulse until the dough forms a ball.
- Place the dough in a greased 9-inch tart pan. Press the tart dough into the tart pan and up the sides.
- Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely.
- Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven. Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely.
- Add the heavy cream to a large bowl and mix on high speed until medium peaks form. Set aside.
- In a separate bowl, add the mascarpone cheese. Mix until smooth.
- Add the vanilla extract and powdered sugar. Again mix until smooth.
- Add 1/3 of the whipped cream to the mascarpone mixture.
- Gently fold the whipped cream into the mascarpone until it's combined. Repeat with remaining whipped cream. Be careful not to stir too much because you don't want to knock the air out of the whipped cream.
- Spread the mascarpone filling over the baked tart shell with an offset spatula or the back of a spoon.
- Top with fresh figs and a drizzle of honey. Serve immediately or store in the refrigerator until ready to serve.
Video
Notes
- Always use cold butter to make the tart shell so that it stays cold. I like to cube my butter and then place it in the freezer or chill it in the refrigerator before using.
- You'll want to whip the heavy cream in a separate bowl from the mascarpone filling. The goal here is to get a really light whipped cream that we'll fold into the mascarpone mixture for fluffy filling.
- Making ahead? You can bake the tart shell and cover with the mascarpone filling and refrigerate. The day you plan on serving the tart, cut up your fresh figs and top the tart. You could assemble the whole dessert ahead of time, but the figs will look best the day that they are cut so I always try to cut those day of my event.
- Refrigerate any leftovers and eat within 3-5 days.
Nutrition
Calories: 486kcal | Carbohydrates: 50g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 97mg | Potassium: 137mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
