Mascarpone Butternut Squash Fig Tart

10

Minutes
Prep Time

4

Hours
Chill Time

4

Hours
Total Time

8

Serves Servings

Video Recipe Below:

https://vimeo.com/734427913

Ingredients

  • 1 Cup Harvest Fresh Riced Butternut Squash, Pureed
  • 2 Cups Mascarpone Cheese- room temperature
  • 2/3 Cup Greek yogurt- room temperature
  • 1/3 Cup Honey
  • ¼ Cup Brown Sugar
  • 2 Tsp Vanilla Extract
  • 1- 9” Deep Pie Shells, Frozen, follow package instructions
  • Figs, topping
  • Raspberries, topping
  • Pistachios, crushed topping

Directions

  1. Using a hand mixer, in a large bowl add mascarpone cheese, Greek yogurt, honey, vanilla extract, mix well. Add butternut squash puree and brown sugar and blend until smooth and creamy.
  2. Once pie shells are cooled, add Butternut Squash Mascarpone filling, smooth top with spatula. Cover each tart tightly with saran wrap and refrigerate.
  3. Once the filling is set, top with figs, raspberries, and pistachios on top and ready to serve.

What You Need