For fig lovers, you are going to love this beautiful and delicious fig and cheese tart. You can prepare this from scratch or with store-bought pie crust. A perfect dessert for the weekends and holidays. This recipe will make 8 slices of creamy heaven.
I was a bit skeptical when I was served with fig and cheese tart at a party once. But after just one bite, all my doubts were gone. It’s so creamy and the fig complements the whole taste beautifully.
This is already an amazing and delicious dessert but don’t let that stop you from adding your own touches to it. Ask your family what they want on their dessert and surprise them with it. Everyone in my family loves chocolate so I just pour some melted chocolate on top and voila, a smile on everyone’s faces.
Ingredients for Fig and Cream Cheese Tart
FOR THE CRUST:
1½ cups (187g) all-purpose flour
2 tablespoons (25g) sugar
1/8 teaspoon salt
9 tablespoons (128g) cold butter (cubed)
1 egg yolk
1-2 tablespoons ice water
1 teaspoon vanilla extract
FOR THE FILLING:
6-7 big round figs
1 cup (225g) cream cheese
1/4 cup (60ml) heavy cream
1/3 cup (75g) sour cream
2 large eggs
1/2 cup (100g) sugar
1 tablespoon (10g) cornstarch
1 teaspoon vanilla extract
zest of one lemon
How to Make Fig and Cream Cheese Tart
Put flour, salt, and then sugar in a food processor; add the cold cubed butter, vanilla extract, and process until crumbs are formed. Add egg yolk, ice water, and process until dough is formed. Wrap the dough with plastic and refrigerate for 1 hour.
Roll out the dough on a lightly floured board. Lightly dust the top of the dough or the rolling pin with flour as needed and roll until the dough is about 1/8 inch thick.To a 9-10-inch (24-25cm) tart pan, transfer the dough and press the pastry evenly onto the bottom, up the sides of your pan and trim off the excess dough off the top of the tart pan. Pierce the bottom of the crust gently using the tines of a fork. Transfer to the freezer for 30 minutes. Preheat your oven to 360F/180C.
Make the filling; mix cream cheese, sugar, heavy cream and sour cream in a large bowl until smooth. Add the vanilla extract, lemon zest, cornstarch and mix again. Add the eggs one at the time and then mix until smooth. Over the dough, line a parchment paper and fill with dry beans, rice or pie weights then bake for 15 minutes.
Remove the weights and the parchment paper, and bring the pie back to the oven for another 5 minutes. Pour the filling into the tartuntil just about 3/4 of the tart. Place halved figs carefully and bake until the filling is set (about 30-35 minutes).
To see the original recipe that inspired this one, check out the recipe for Fig and Cream Cheese Tart found at The Cooking Foodie.