Start this recipe by crushing the biscuits fine in a processor and stir in the butter. Line the base of a 8inch spring form tin with baking paper. Press the biscuits into the base and sides. For the filling, mix together all the ingredients and beat together for 1 minute. Pour into the prepared base and even out. Press in the pear quarters and the figs. Bake in the oven at 180`c for 25-30 minutes. Meanwhile, mix together the mascarpone cheese and vanilla. When cooked, remove the tart from the oven and allow to cool down before serving with a dollop of the mascarpone cream.

Serves 8-12

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