FIG TART

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Fig Tart

Yield: 6-8

Author: Yasmine Wahab

Ingredients

For the Tart Shell

• 1 cup pretzels
• 9 graham cracker sheets
• 1/3 cup brown sugar
• 6 tbsp unsalted butter, melted

For the Filling

• 16 oz mascarpone, room temperature
• 8 oz 2% greek yogurt
• 7 tbsp powdered sugar
• 2 tsp vanilla extract

For Topping

• 5-6 figs, halved
• 1 tbsp pistachios, roughly chopped

Instructions

For the Tart Shell

1. Preheat the oven to 350F.  Melt the butter and set aside to slightly cool. 
2. Meanwhile, prepare the tart shell by placing the pretzels and graham cracker sheets in a food processor and turn on low speed to get everything finely ground. 
3. Pour in the brown sugar and pulse a few times until combined then pour in the melted butter and pulse 4-5 times until the butter is well incorporated. 
4. Grease a 9” tart pan and transfer the shell mixture into the pan and press the mixture slowly to the bottom and up to the sides with your hand. Take small measuring cup (1/4 cup) and gently push the sides to ensure it takes the shape of the tart then place in the oven for 10 minutes. Once golden brown, place the tart shell in the fridge to harden for 15 minutes.

For the Filling

1. In a stand mixer with the paddle attachment, mix together the mascarpone, greek yogurt, powdered sugar and vanilla extract. 
2. Pour the filling into the tart shell and place in a fridge for 30 minutes. 
3. Cut the figs in half and place on the tart and sprinkle on the pistachios.

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