Gingernut & fresh fig tarts with honey mascarpone 🍯
Creamy little morsels to celebrate these autumnal delights.
A neighbour who lives a few doors up has a magnificent fig tree. She’s kindly offered that I can gather as many as I desire - and gather I have been! Whenever I walk past, I can’t help but grab a handful of these autumnal delights. Fresh figs are one of my favourite fruits! Here’s a delicious (and easy) dessert to make the most of them.
For the tart pastry:
150g gingernut biscuits (about 2/3 pack)
50g melted butter
2 tbsp water
For the filling:
1 cup mascarpone or thickened cream
1 heaped tbsp runny honey or maple
Fresh figs to decorate
Method:
Break the gingernut biscuits into pieces, then process in a food processor or blender until the mixture resembles fine breadcrumbs. Transfer to a bowl, then stir in the melted butter and water. Press the mixture into muffin tins lined with paper cases to create a mini tart shell. Pop in the fridge or freezer to set for at least an hour.
Stir together the mascarpone and honey, then dollop into each tart case. Top with slices of fresh figs.
Makes 6 mini tarts (best stored in the fridge, and eaten on the same day).