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Posted by Eleanor Ozich on

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
1 tbsp water

For the filling:
2 cups mascarpone cheese
1 heaped tbsp honey
zest of 1 lemon
2 tsp vanilla extract
For the topping:
8-10 fresh figs, finely sliced into rounds
For the glaze:
2 tbsp honey
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.

Serves 8

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