Mascarpone Fig Chocolate Tart

It may be a surprise to hear this, but we have a pretty great fig season here in the northeast from about late August to early September. The northeast seems like the last place to find those gorgeous little Mediterranean jewels fresh and in season. It makes me so happy because I absolutely adore figs! So I was inspired to use them while they were perfect in an amazing mascarpone fig chocolate tart. The tart crust took a little patience but the filling could not have been easier.

The dough for the crust of the mascarpone fig chocolate tart came together right in my food processor. It was important to make sure that the butter, egg yolk and water were all super cold. That way the crust became really light and flaky.
The dough for the crust of the mascarpone fig chocolate tart came together right in my food processor. It was important to make sure that the butter, egg yolk and water were all super cold. That way the crust became really light and flaky.
I rolled the dough out into a disc that was about 10 inches in diameter. Then it needed to sit in the refrigerator wrapped in plastic for at least an hour. That allowed it to rest and get cold again. It was all about keeping the dough cold and rested so that it was perfectly flaky.
I rolled the dough out into a disc that was about 10 inches in diameter. Then it needed to sit in the refrigerator wrapped in plastic for at least an hour. That allowed it to rest and get cold again. It was all about keeping the dough cold and rested so that it was perfectly flaky.
After the hour was up, I pressed the dough into my 9 inch tart pan. Then it needed to sit in the refrigerator again for 15-20 minutes. I told you the tart crust for this mascarpone fig chocolate tart required patience! It wasn't hard at all though. After its second chill, i lined the tart crust with foil and filled it with dry beans to weight it down. That made the tart shell keep its shape while it blind baked.
After the hour was up, I pressed the dough into my 9 inch tart pan. Then it needed to sit in the refrigerator again for 15-20 minutes. I told you the tart crust for this mascarpone fig chocolate tart required patience! It wasn’t hard at all though. After its second chill, I lined the tart crust with foil and filled it with dry beans to weigh it down. That made the tart shell keep its shape while it blind baked.
While the crust baked and cooled completely, I made the easy filling for the mascarpone fig chocolate tart. All I did was whip softened mascarpone cheese, honey, balsamic vinegar and cinnamon together in a large bowl with my hand mixer. It was so simple but so good!
While the crust baked and cooled completely, I made the easy filling for the mascarpone fig chocolate tart. All I did was whip softened mascarpone cheese, honey, balsamic vinegar and cinnamon together in a large bowl with my hand mixer. It was so simple but so good!
To assemble the mascarpone fig chocolate tart, I just spread that filling out evenly in the crust. Then I pressed my gorgeous, halved figs into the filling with the cut side up. It looked so pretty! Then I released it from the tart pan and let it set for at least 2 hours. Again with the patience!
To assemble the mascarpone fig chocolate tart, I just spread that filling out evenly in the crust. Then I pressed my gorgeous, halved figs into the filling with the cut side up. It looked so pretty! Then I released it from the tart pan and let it set for at least 2 hours. Again with the patience!

When I tried the mascarpone fig chocolate tart, it was so worth the wait. The crust was deeply flavored and made this chocoholic a happy woman. Then the filling was so full of Mediterranean inspired yumminess. It was perfect for a sweet but not cloying dessert! Hope you all enjoy it, xoxo.

Mascarpone Fig Chocolate Tart
Mascarpone Fig Chocolate Tart
5 from 2 votes
Mascarpone Fig Chocolate Tart
Mascarpone Fig Chocolate Tart
Prep Time
40 mins
Cook Time
40 mins
Total Time
5 hrs 20 mins
 

This mascarpone fig chocolate tarts combines amazing seasonal figs with big Mediterranean flavor and a decadent, flaky chocolate crust! 

Course: Dessert
Keyword: Mascarpone Fig Chocolate Tart, Tarts
Servings: 1 tart
Calories: 341 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 1 1/4 cups all-purpose flour plus additional as needed
  • 1/4 cup cocoa powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter cold and cut into cubes
  • 1 whole egg yolk
  • 1/4 cup ice cold water
FOR THE FILLING
  • 1 pound mascarpone cheese softened to room temperature
  • 1/2 cup honey
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cinnamon
  • 13 whole fresh figs halved
  • powdered sugar as needed for sprinkling on top
Instructions
  1. First, prepare the crust. Combine the flour, cocoa powder, salt and cinnamon in the bowl of a food processor and pulse it all together to aerate the dry ingredients. Then add the butter in and pulse it until the mixture becomes pebbly. Finally, add the egg yolk and cold water and run the processor just until the dough comes together. Turn the dough out onto a well flour surface and roll it out into a disc that is about 10 inches in diameter. Wrap the disc in plastic wrap and let it sit in the refrigerator for an hour to rest.
  2. When the hour is up, take a 9 inch fluted tart pan with removable bottom and spray it well with cooking spray. Take the disc and press it out firmly and evenly into the tart pan, taking care to press it well into the ridges as well. Put the tart crust back in the refrigerator for another 15-20 minutes to get cold again. While it sits, pre-heat the oven to 350. Line the tart crust with foil when it is ready and fill it with dry beans or pie weights. Blind bake the crust for 30 minutes.
  3. When the 30 minutes are up, remove the foil with the beans and bake the crust for another 10 minutes to let the bottom dry out. Then take the crust out and set it aside to cool completely. While the crust cools, prepare the easy filling. Combine the mascarpone, honey, balsamic and cinnamon together in a large bowl and whip it all together well with a hand mixer. Set it aside.
  4. When the crust is completely cooled, spread the mascarpone mixture evenly into the crust. Then line up the fig halves cut side up into the filling, pressing them in so that they stay put. Let the tart set completely in the refrigerator for at least 2 hours. When you are ready to serve it, place the tart pan on a large can and let the outer shell fall off. Then gently slide the tart from the bottom onto a cake plate. Dust it with powdered sugar for the perfect finishing touch. Then cut and serve for an amazing treat!

Nutrition Facts
Mascarpone Fig Chocolate Tart
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 10g63%
Cholesterol 68mg23%
Sodium 166mg7%
Potassium 301mg9%
Fiber 3.5g15%
Sugar 26g29%
Protein 8.4g17%
Calcium 110mg11%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Mascarpone Fig Chocolate Tart
Mascarpone Fig Chocolate Tart

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