Name: Fig Cheesecake Tart
Prep time: 120 min
Ingredients: 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; 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

Fig Cheesecake Tart

By David | Jan 16, 2019August 19, 2024

4.50 from 11 votes

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Beautiful and delicate fig cheesecake tart – if are an fig lover you are going to love this amazing fig and cheese tart. You can prepare this tart from scratch or with store bought pie crust. Perfect dessert for weekends and holidays.

A fig tart sits on a decorative white plate. The tart has a golden-brown crust and is topped with fresh fig slices embedded in a creamy filling. In the background, whole figs are arranged on a separate white plate. The tablecloth is light-colored with a subtle pattern.

Fig Cheesecake Tart

4.50 from 11 votes

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Prep Time 2

WORK TIME 30

DIFFICULTY Medium

Cuisine World

Servings yields

Ingredients

For the crust:

1½ cups 187g all purpose flour
2 tablespoons 25g sugar
⅛ 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
¼ cup 60ml heavy cream
⅓ cup 75g sour cream
2 large eggs
½ cup 100g sugar
1 tablespoon 10g cornstarch
1 teaspoon vanilla extract
Zest of one lemon

Instructions

DIRECTIONS

1. In a food processor process flour, sugar and salt. Add cold cubed butter, vanilla extract and process until crumps are formed. Add egg yolk and 1-2 ice water, process until dough is formed.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
3. Roll out the dough on a lightly floured board. Lightly dust the top of the dough or the rolling pin with flour as needed. roll until the dough is about 1/8 inch thick.
4. Transfer the dough to a 9-10-inch (24-25cm) tart pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the tart pan. Gently pierce the bottom of the crust with the tines of a fork. Transfer to the freezer for 30 minutes.
5. Preheat oven to 360F/180C
6. Make the filling: in a large bowl mix cream cheese, sugar and heavy cream and sour cream. Mix until smooth. Add vanilla extract, lemon zest, cornstarch and mix again. Add 2 eggs, one at the time mix until smooth. Do not over mix.
7. line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5 min.
8. Pour the filling into the tart, don’t over fill. Fill just 3/4 of the tart. Carefully place halved figs and bake 30-35 minutes or until the filling is set.