Fresh fig is a fruit I don’t prefer to use in dessert recipes. More precisely, it is a fruit that I am not used to using in dessert recipes. There are many different reasons for this. First of all, raw figs are alone a dessert for me. Just as I do not think of making dessert from baklava, I cannot think of making dessert from figs. Second, I have never had a fig tree or a friend who have a fig tree in my life. That’s why I didn’t have to think about what to do with so many figs. When I want to eat figs, I buy as much as I can eat.
Even if I had a lot of figs, I probably would have turned to recipes that require much more figs and could last much longer such as incir pestili instead of making desserts with just 5-6 figs. Therefore, I think there is only one logical and valid reason for me not making a dessert with fresh figs, and that is there is no better dessert can be made with figs than figs themselves.
When it comes to consuming raw figs, I am ok with it. How it goes with a delicious cheese, for example. It can be mature or fresh cheese. It can even find a place at a Turkish breakfast table with an oily white cheese. But it goes best with cheese plates.
I wanted to use this harmony of fig and cheese in this dessert. I didn’t have any intentions to cook the figs, so I didn’t cook the filling also. I put aside the tart and cheesecake crusts, which I normally bake myself and prepared a practical crust with store bought biscuits. But if you do not want to use processed food, you can use petit beurre biscuits that you can make at home or you can cook the base yourself using the crust recipe in the lemon tart recipe. You can also make tour own mascarpone cheese, if you want it to cost less.
You can actually serve it just after you prepare, but the cheese mortar is a little liquid when you first prepare it. It is nice in that state, but when it becomes solid after waiting, it is easier to serve and eat. Therefore, I recommend that you rest it in the refrigerator at least 4-5 hours or overnight if you have time. You can slice and place the figs just before serving.
Enjoy the recipe…
For the crust;
- 200 g graham crackers,
- 2 spoonful butter,
- 3 tablespoons of milk.
- 600 g mascarpone cheese,
- 1/2 cup powdered sugar,
- 2 tablespoons of lemon juice,
- Grated zest of 1 lemon.
- Fresh figs, sliced
- Almond slices,
- Fresh mint leaves.
- Pulse the biscuits in a food processor until finely grounded,
- Melt the butter,
- Mix the ground biscuit and butter,
- Add the milk spoon by spoon, mix and check the consistency, make sure the mixture comes together but not as mud,
- Grease a 21 cm tart mold and cover the bottom with wax paper,
- Spread and press the mixture into the mold,
- Set in the fridge for 10 minutes.,
- For the filling, mix the mascarpone and powdered sugar with a spatula in a deep bowl,
- Add lemon juice and lemon peel and mix,
- Pour the mixture into the tart mold and level it,
- Garnish with fig slices, almonds and mint leaves,
- Let it rest in the refrigerator for 4-5 hours, slice and serve.
Enjoy your meal…