Let's talk about figs. Also let's talk about cheesecake. Figs are such a short-lived treat and we only get them for a few short weeks in late summer and early fall. But it's worth savoring every day they're here.
Cheesecake, on the other hand, is my favorite year round treat. It's always my choice of cake for my birthday and probably most other days as well. So, shall we combine the figs and the cheesecake? Definitely.
For this recipe, I added crushed up pistachios to my buttery tart crust for an extra layer of flavor and crunch. I blind baked the crust and then made a no-bake cheesecake filling.
You can certainly bake the figs on top of a cheesecake but I like them best when they're raw. Perfectly ripe fruit, quartered and drizzled with a honey syrup and a few extra crushed pistachios is just perfection.
I used a deep dish tart pan because more of a good thing is good. Every bite contains crisp pastry, creamy cheesecake and fresh honeyed fruit. Dessert heaven. Enjoy!
Yield: 10 Servings
Fig Cheesecake Tart
Prep time: 25 MinCook time: 45 Mininactive time: 1 HourTotal time: 2 H & 10 M
Recipe for a tart with pistachio crust, no-bake cheesecake filling and honey glazed figs.
For the Crust:
- 1/2 Cup pistachios
- 1 1/2 Cups all-purpose flour
- 1/2 Teaspoon salt
- 1/4 Cup sugar
- 7 Tablespoons unsalted butter, chilled and cut into 1" pieces
- 3 Tablespoons ice water
For the Filling:
- 24 oz. Cream cheese
- 3/4 Cup sugar
- 2 Tablespoons lemon juice
- Pinch of salt
For the Topping:
- 1 Pint fresh figs, quartered
- 3 Tablespoons honey
- 1 Tablespoon warm water
- 1 Tablespoon crushed pistachios
- Add the pistachios to a food processor and pulse until ground but not powder. Add the flour, sugar, salt and butter. Pulse a few times until the mixture resembles coarse crumbs. Then, with the machine running, slowly pour the ice water through the feed tube until a dough ball forms.
- Wrap the dough in plastic and refrigerate for at least 1 hour.
- Pre-heat the oven to 400 degrees.
- On a lightly floured surface, roll out the dough to about a 12" circle. Drape into a deep dish tart pan with a removable bottom and trim off the excess on the edges. Place a sheet of parchment or aluminum foil inside the shell and pour in pie weights or dry beans. Bake for about 45 minutes or until the edges are a light golden brown. Allow to cool completely.
- Make the filling by beating together the cream cheese, sugar, lemon juice and salt until smooth. Pour into the cooled tart shell and refrigerate to set the filling.
- In a small bowl, whisk together the honey and water. Place the sliced figs on top of the cooled cheesecake, drizzle with the honey syrup and sprinkle with crushed pistachios.
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