Simple yet impressive, this no-bake Palmetto Honey Mascarpone Tart is a light and creamy dessert with a salty graham cracker crust. Finish your tart with fresh figs, toasted pistachios, and a golden honey drizzle for an elegant addition to any event.
Prep Time: 30
Chill Time: 4 hours
1/3 cup brown sugar packed
2 cups graham cracker crumbs
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter softened
8 ounces mascarpone cheese, softened to room temperature
½ cup Palmetto Honey (or your favorite honey)
1 cup heavy whipping cream
2 cups of fresh figs, some cut (or your favorite fruit)
¼ cup chopped pistachios
Additional honey to drizzle
To prepare the crust:
1.Mix brown sugar, graham cracker crumbs, and salt. Add the room temp butter and stir until well combined. Press the crumbs into the bottom and sides of a 10” tart pan with a removable bottom (9” will work too). Place in the fridge to chill while you prepare the filling.
To prepare the filling:
1.In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about a minute. Be sure the cheese has come to room temperature or your filling will be lumpy. Drizzle Palmetto Honey slowly with the mixer on low. Scrape the sides of the bowl and mix for an additional 30 seconds.
2.In a separate bowl, beat 1 cup of the heavy cream on medium low speed until soft peaks form. Increase the speed and beat until stiff peaks form. Do not overbeat!
3.Gently mix half of the whipped cream into the mascarpone mixture. Fold in the remaining half to combine.
4.Spread the filling into the prepared crust and chill in the fridge for several hours to set. Once ready to serve, garnish the tart (or each slice) with figs, pistachios, and an extra drizzle of honey. Store in the fridge for up to 3 days.