It has been awhile since I posted a desert recipe, this is from many years ago. I had made this for a dinner party we had. I adapted from a recipe I found in a 1950's entertaining book, I updated the ingredients and took the crust from another recipe for a mushroom tart since i thought it would work better with the filling and the figs - Enjoy
1 ¼ cups unbleached flour – all purpose
1/3 cup of pistachios
¼ cup powdered sugar
1 stick unsalted butter, cubed and chilled
1 egg yolk, X large
2 tablespoons of buttermilk
1 teaspoon fresh ground black pepper
½ teaspoon vanilla extract
Pinch of salt
1 cup of Mascarpone
2/3 cup sheep Greek yogurt
1/3 cup of raw honey
1 teaspoon vanilla extract
4 to 5 figs, quartered
¼ cup of pistachios, chopped
In a small bowl combine the wet ingredients and set aside
Next place in the food processor the pistachios and half the flour, pulse until finely ground. Now add the remain flour, powdered sugar, salt and pepper, pulse to combine, followed by the cubed butter and pulse until pea size granules appear. Continue to pulse dough while adding the wet mixture. Once it starts to form a ball, remove and place on a floured surface knead into a ball, flatten and wrap in plastic wrap, chill for at least 2 hours.
While dough is chilling, blend well the filling and have it join the dough in the fridge.
Preheat oven to 400 degrees.
Line a tart pan with parchment paper.
Remove dough from fridge and roll out on a floured surface until about ¼ inch thick. Place in tart pan, work into pan, leave a ¾ overhang, fold back into pan, and trim excess dough. Place parchment in pan, fill with pie weights and blind bake the crust for 15 to 20 minutes or until edges are just about golden brown, remove weights and bake and additional 5 to 7 minutes until bottom of tart starts to brown. Remove and let cool.
Fill with the mascarpone mixture, smooth and level. Place in fridge to set, about 2 to 3 hours.
Ready to serve, cut into wedges and garnish with the remove temp fig slices, chopped pistachios and drizzle with honey – Enjoy