This easy yet elegant No-Bake Plum Tart with Mascarpone is made from a simple gingersnap crust and delicious mascarpone filling. It is garnished with stovetop stewed plums and fresh thyme sprigs for a finishing touch.
This mouthwatering plum tart is beyond simple to throw together and requires a few simple ingredients. For the crust, I use a simple mixture of gingersnap crumbs, butter, and a pinch of salt. You can never go wrong with this type of crust! For the filling, I use slightly sweetened mascarpone cheese as a base. It is rich and creamy and tastes like a dream. To make it, I simply whip up mascarpone with some cream and honey. Next, I top the tart with plums cooked in a simple caramel sauce. This quick stovetop caramel sauce brings out the best of the plums and is so easy. Finish off with fresh thyme sprigs and serve for a winning dessert.
To make the No-Bake Plum Tart with Mascarpone, you will need the following ingredients:
In a food processor, pulse 250 grams gingersnaps until finely ground. Add ½ cup softened butter and 1 pinch salt and pulse a few times until the dough begins to come together.
Using your hands, press the dough into a 13x4-inch tart pan. Transfer to a fridge and chill until firm for at least one hour.
In a medium pan, melt 1 tablespoon butter and stir in 2 sprigs fresh thyme and 2 tablespoons muscovado or dark brown sugar. Add 1 tablespoon water and stir for 1 minute until bubbling.
Add pitted and halved plums and cook for 1-2 minutes per side until they start to soften. Remove and set aside to cool.
Meanwhile, in a bowl, beat 1 cup mascarpone cheese until softened. Add 2 tablespoons heavy cream and 1 tablespoon honey and beat until light and fluffy.
Just before serving, remove the tart shell from the fridge. Transfer the mascarpone filling into the tart shell and smooth.Top the filling with the plums and their juices.
Garnish with fresh thyme sprigs and serve immediately and enjoy!
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