Mascarpone Honeycomb Tart With Apricots

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Freshly cut bits of raw honey comb and crystallized ginger are swirled within a lemon kissed mascarpone tart set inside a crunchy gingersnap crust. This tart is topped with rehydrated apricots which are soaked then simmered in a sweet rum and amaretto reduction. This mascarpone honeycomb tart takes only minutes to whip up and it’s all no bake. But it has so much flavor and wow factor that you’ll be the star of the holiday dessert season!

Thanksgiving is only weeks away and my bakes have abruptly shifted to tarts and pies. With your oven going into overdrive, I wanted to give you a no bake option that is still elegant, tasteful, and impressive. This tart encompasses holiday flavor and appeal without any fuss.

It’s the best but busiest time of the year. And let’s be honest, the holidays and certain family members get kinda harried! So we definitely need some tasty holiday recipes that are also easy to make to simplify holiday prep.My job during the holidays comes down to making a few of the desserts and bread rolls for Thanksgiving, Christmas, and any get-togethers in between. This honey mascarpone with ginger tart will be making an appearance at several upcoming spreads this season.

The amazing thing about this mascarpone tart with boozy apricots is that it’s simple and quick to make. It requires some chill time to set, so this is perfect as a make ahead tart. This tart is all about ease and beauty for both taste and presentation. And some may even find it’s the ritziest no bake tart recipe around!

Raw Honeycomb

I came upon a package of honeycomb at the store and knew I had to create a Thanksgiving dessert for it. I had never tried raw honeycomb before but I knew it was special. And I was right. It’s sticky, sweet, and is the freshest, most flavorful honey you will ever eat. It breaks up into tempting bits that are perfect for swirling into anything from waffle batter to this mascarpone tart.

Note that honeycomb can be waxy in texture if eaten alone. But broken up and added to desserts, the waxy feel dissipates. It’s such an intriguing addition to cakes, frostings, cheesecake, anything that’s a base canvas waiting for pops of honey flavor.

Gingersnap Crust

The gingersnap and graham crust for this mascarpone tart is crunchy, lightly spiced, and no bake. The ginger, honey, wheat, brown sugar and cinnamon delivers a holiday vibe to this creamy and cool tart filling.

This crust is the first step to making the Mascarpone Honeycomb Tart. Melt the unsalted butter in a large bowl and set aside. To make the crust use a food processor. Add all of the crust ingredients, except for the butter, into the food processor and make crumbs.

Then empty the ground crumbs into the bowl with the butter. Mix it up. Then press the mixture into the bottom and up the sides of a 9 or 10 inch tart pan. Put it in the fridge to set for 15 minutes while you make the mascarpone honey filling.

Mascarpone Honeycomb Tart

While the gingersnap graham crust is setting, make the honeycomb and ginger swirled mascarpone filling.

Finely chop crystallized ginger. Then break up the honeycomb using the same knife and set the chunks and all that oozing golden honey aside.

Then get going on the filling by pouring heavy cream into a large bowl. Use your hand mixer to whip it until stiff peaks form.

Use a second large bowl and the hand mixer to mix the mascarpone cheese and brown sugar together until smooth. Add the vanilla and scrape in all the honeycomb and fresh honey. Grate in lemon zest and mix again until incorporated. Lastly, fold the whipped cream into the mascarpone honeycomb mixture with a spatula.

Spoon the mixture into the tart shell and smooth the top. Set in the fridge to chill for a couple of hours.

Boozy Apricots

I had an abundance of dried apricots and just knew the following reduction would jazz up this luscious tart and add some extra texture and holiday spice. Re-hydrating dried fruit is a simple process of letting it plump up in hot liquid. These apricots get sticky, plump, chewy, and coated in an unbelievable and heavenly smelling spiced sauce.

So while the tart is chilling put the dried apricots into a bowl. Pour rum, amaretto, and hot water over them to cover. Then let them sit for one hour.

Then pour the apricots and liquid into a saucepan set over medium heat. Add sugar and spices. Bring the mixture to a boil. Simmer for 15-20 minutes, until reduced and syrupy. Spoon the syrup over the apricots to coat.

Allow the syrup and rehydrated apricots to cool until the tart is ready to serve.

Then just spoon over the reduction onto slices or the mascarpone honeycomb tart anyway you’d like. Throw on some extra bits of honeycomb as well. Enjoy! And if you make this, share a pic on Instagram with #ritzymom!

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