| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 12 tarts |
Ingredients
- Feuille de’Bric or phyllo dough
- 4 fresh white figs, in syrup
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 egg
- Kosher salt
- Ground black pepper
- 1 teaspoon black fig syrup
Instructions
- Preheat oven to 325 degrees F.
- Cut Feuille de’ Bric sheets into 2 1/2-inch squares, spray with pan spray and crisscross in muffin tins. Bake until golden brown, let cool and remove from pan.
- In a medium bowl mix figs removed from the syrup with mascarpone cheese, heavy cream, and 1 large egg. Mix on slow speed until figs are well broken. Season with salt and pepper, to taste. Fill tart shell 3/4 of the way and bake for 20 minutes or until filling is firm. Garnish with black fig syrup and serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 62 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 31 mg |
| Sodium | 49 mg |
Reviews
I did add a bit of chopped candied walnuts