Honey is spread throughout this creamy, fall-spiced tart. A honey cinnamon graham cracker crust layered with cardamom honey fig jam and filled with honey vanilla bean mascarpone cream. This is a MUST during fig season!

The story

I did a terrible thing yesterday. Then I did it again today. Now I feel awful.

I read the comments section on two news articles. Two different topics, two different online magazines. In fact, one was just the comments on the Facebook link, not even on the news site.

But what I found was the same: people who post on these semi-national forums are usually vicious extremists. They fight. They use emotional, divisive rhetoric. They’re just plain mean. Clearly, the kindness mandated of us in kindergarten has died to make way for excessive consumption of social media. Apparently, in this digital age that floods our lives with the opinions of the world, we can’t be kind to each other.

Or maybe it’s just that we won’t?

Lesson learned—no comments sections unless you WANT to be filled with rage and anxiety and sadness.

Honey cardamom fig mascarpone tart

I can’t tell you how many times I renamed this tart. Even though it’s a mouthful to say (pun only slightly intended), it’s also an accurate description. I didn’t want to leave out any of the amazing ingredients that make this tart what it is. And trust me, it’s good. It was so good my daughter stole almost the entire thing from me. Like, straight up grabbed my fork and went to town. I turned around and there was nothing but crust left (which was fine by me!).

One of the most defining ingredients in this tart is the honey. I don’t often work with honey. I’m not used to it, and it has a very distinct taste compared to sugar. Plus, you can’t just sub it for sugar, because it’s liquid and will alter your consistency. So I did a lot of experimenting with this recipe to help bring in honey in all three layers.

The result was well worth it.

Beyond how laborious creating a recipe off the top of your head can be, this tart was a labor of love. I had to make the crust twice (it gets over-mixed and gummy quickly). And I had to make the mascarpone filling three times. It kept coming out grainy or curdled, which still tasted amazing but wasn’t pretty. I did some deep diving and learned that I basically chose one of the hardest fillings to make. So, I’ve given you the traditional method in the directions, with a note about what to do if your filling curdles.

How to make honey cardamom fig mascarpone tart

First, you need to make this bomb cardamom honey fig jam. You can make it a few days in advance if you’d like. And I’d make a full batch (you only need half for the tart) so you can save the extra for scones or toast or spoons. :)

Next, make the honey cinnamon graham cracker crust. It needs to chill 1-2 hours, but you can speed this up by freezing it for 20-30 minutes.

Once your crust has set, spread a half batch of the fig jam on the bottom of the crust. You can make it as thick or as thin as you’d like, but I thin a nice, thick layer of about 1/4 inch is perfect. Freeze it for 5 minutes or while you make the mascarpone filling (this helps keep the layers separate when you spread the filling on top).

Next, you’ll make the honey vanilla bean mascarpone filling. This is the fluffy method, because if it fails, you can use the note below and make it a non-whipped filling that’s still really good. First, you need to bloom 1/2 teaspoon gelatin by whisking it into 1/2 tablespoon and letting it sit for 5 minutes. While you wait, you can heat up some water to dissolve it after it’s bloomed.

Next, prep the mascarpone by stirring it until smooth. It’s not like creaming butter, where you beat it on high and it just keeps getting fluffier. Get it pliable then leave it be. Set aside.

At this point, your gelatin should be bloomed (hardened), so add 1/2 tablespoon water and whisk until smooth. Set aside to cool ever so slightly while you prep the whipped cream. If you think this might take you longer than a couple minutes (I know it does for me—because toddlers), wait and add the hot water to the gelatin after you’ve taste-tested the honey cream in the next step.

Next, stir the heavy whipping cream, honey, and vanilla bean paste together in a large chilled bowl (or the bowl of your stand mixer) until well-combined. Taste. It will lose quite a bit of sweetness during the whisking and folding steps, so don’t skimp on the honey! Then, whisking gently (or with your stand mixer on low), slowly stream the gelatin into the cream, trying to avoid getting any on the whisk itself (it’ll harden and stick to the whisk).

Keep whisking until stiff peaks begin to form, being sure to scrape down the edges at least twice before it hits stiff peaks. You’ll know it’s stiff peaks when the middle portion begins to pull away from the edges of the bowl. Don’t whisk past this point.

Gently fold about 1/3 of the whipped cream into the mascarpone until combined. Be gentle, as the mascarpone curdles when overworked. Continue adding about 1/3 of the whipped cream at a time, gently folding it in each time, until it’s all combined.

Next, spread the filling on top of the jam and spread evenly. You can use a spoon to create a swirled design if you like. Refrigerate at least 1-2 hours, or overnight, to set. Top with sliced figs and a drizzle of honey.

Enjoy!

Tips for this recipe

Saving curdled filling

If your filling gets lumpy, you can still use it. I know I did, and I loved every bite. But if you don’t like the taste or need it super smooth for appearances’ sake or if it truly curdles and separates, you can make a cream filling instead. It’s unbelievably simple the salvage this filling!

Put the whole thing in a heatproof bowl. Put 1” water in a saucepan and bring to a simmer then turn down to low. Set the bowl of filling over it. Whisking constantly, heat just until the curdling disappears and it starts to combine again. Remove from heat and keep whisking until well-combined. Pour into your tart shell and chill 1 hour.

Pour filling directly into the tart crust

The mascarpone whipped cream filling will set as it chills, so it’s best to let it set in the tart shell. Otherwise, it won’t spread well when you assemble the whole thing. I made the jam the day before, the crust the morning of, did some dishes while it chilled, then spread the jam on the crust and let that chill while I made the filling so it could go directly into the shell. It worked perfectly and the layers stayed beautifully distinct.

Use fresh mascarpone

I found out the hard way that mascarpone doesn’t do well if frozen. Be sure you have fresh mascarpone so that it doesn’t become chunky. Remember, it is technically a cheese, so it will behave as such.

Don’t over mix the crust

I’m not ashamed to admit I’m lazy. I usually mix the butter into my graham cracker crusts right in the food processor. Fewer dishes AND I don’t even have to stir. Just press “pulse”. See? Lazy.

But you can’t do that with honey. My first crust was a delicious, gummy, putty-like ball. I ate a good chunk of it in consolation as I walked to the store to get more graham crackers and start over. Learn from my mistakes and take the extra 30 seconds to stir this by hand in a bowl.

See these original posts

The crust and jam have some helpful tips as well, but the biggest tip not mentioned here already is to not burn the jam as you cook it. Stir frequently, cook on low, be patient. It will yield so much flavor if you do.

You might also like:

Honey Cardamom Fig Mascarpone Tart

prep time: 45-55 minutes (includes crust, jam, and filling)

chill time: 2-4 hours

total time: 3-5 hours (includes crust, jam, and filling; can be sped up using the freezer)

Servings: 8-12 (makes one 10 inch tart or 8”-9” pie)

Ingredients:

half a batch of cardamom honey fig jam

one honey cinnamon graham cracker crust

½ teaspoon powdered gelatin (such as Knox)

1 tablespoon water

1 cup heavy whipping cream

⅓ cup honey

1 teaspoon vanilla bean paste (or pure vanilla extract)

8 ounces mascarpone, at room temperature

Instructions:

Make the jam first, so it can set. You can make it a few days in advance if you’d like. You only need a half batch, but it’s so good I’d make a full batch and save the rest for toast or scones. Don’t skimp on the cardamom, as the flavor is diluted by the tart filling.

Make the crust and let it chill in the fridge or freezer (the recipe gives times for both). Once it is set, spread a half batch of jam on the bottom, making an even layer. You can use less or more than half a batch, to taste. Pop in the freezer while you make the mascarpone mousse filling.

Bloom the gelatin by whisking it into ½ tablespoon water. Set aside to bloom (harden) for 5 minutes while you beat the mascarpone.

In a medium mixing bowl, beat the mascarpone until very smooth. Be sure it’s room temperature or it will get grainy.

By now the gelatin should be bloomed (be sure it’s been at least 5 minutes, but no more than 10). Add ½ tablespoon boiling water (you can microwave some water then measure it out). Whisk into the bloomed gelatin until smooth. It will be a thick liquid at this point. Set aside while you prep the honey whipped cream. If this is your first time working with gelatin, it might be best to do step 6 then bloom and melt the gelatin right before adding it to the cream.

Whisk the heavy whipping cream, honey, and vanilla bean paste together until the honey is completely mixed in. Taste. Add more honey if desired. The taste will become diluted when you whip it and especially when you add the mascarpone, so don’t be stingy. The cream should be frothy at this point, just from stirring in the honey. If not, whisk a little to get some frothy bubbles.

At this point, slowly stream the melted gelatin into the cream while whisking gently. Avoid pouring it onto the whisk itself, as it will attach and dry to the whisk. Once it’s all combined, make sure it’s still cold (not ice cold, but relatively cold). Then, turn up the mixer (or your arm, if you’re a fierce beast or like to torture yourself). It should begin to form soft peaks pretty quickly, so keep an eye on it. If using a stand mixer, scrape the sides and bottom at soft peaks. If whisking by hand, be sure to whisk around the edges to keep it all incorporated. Right as it forms stiff peaks (the middle starts to stick to the whisk and pull away from the edge), stop mixing.

Fold about ⅓ of the whipped cream into the mascarpone, stirring gently so as not to overwork the mascarpone. Fold the next third, then the final third (you can leave some out if you like the consistency before it’s all added).

Spread over the now-chilled jam in your tart shell. Smooth the top with a spatula or the back of a spoon. Refrigerate 1-2 hours.

Enjoy! Keep refrigerated until serving. Cover leftovers and eat within 2-3 days.