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.
Melt the unsalted butter in a large bowl and set aside.
Add all of the crust ingredients, except for the butter, into a 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
Very finely chop crystallized ginger. Then break up the honeycomb using the same knife and set the chunks and all that oozing golden honey aside.
Pour 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.
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 while cooking.
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.
Swap out crystallized ginger for fresh ginger. Use 1.5 teaspoons of fresh ginger.