A spectacular summer dessert, this vanilla cream pie is everything I dream about. The filling is a heavenly marriage of tart mascarpone, honey, lemon zest and vanilla bean, encased in a short and buttery golden almond crust, then topped with figs (or pretty much any seasonal fruit of you choice).
For the pie pastry:
2 1/2 cups of ground almonds
3 heaped tbsp coconut oil (or butter), melted
2 tbsp honey, maple or rice malt syrup
For the filling:
2 cups mascarpone cheese
1 heaped tbsp honey
zest of 1 lemon
2 tsp vanilla extract
8-10 fresh figs, finely sliced into rounds
1 tbsp water
Preheat the oven to 180°C
In a large bowl, combine the ground almonds, honey, coconut oil and water. Mix the ingredients until thoroughly combined. Press the dough evenly in to a greased tart pan.
Bake for 12-15 minutes, until light brown. Remove from the oven and leave to cool completely.
Once cooled, carefully transfer the pie crust on to a large plate.
In a small bowl, add the mascarpone, honey, lemon zest and vanilla. Mix until combined.
Spoon in to the pie crust, then smooth out with the back of a spoon. Arrange the figs to cover the cream filling.
In a small bowl, combine the honey and boiling water. Using a pastry brush, paint the figs until lovely and glossy.