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Fig Cheesecake Tart

Fig Cheesecake Tart with Honey and Pistachios

Course Dessert
Cuisine Greek
Keyword fig
Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 5 hours
Servings 12 people
Calories 301 kcal


Almond Crust

  • 1 cup almond flour
  • 1 cup flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 5 ounces butter cold and hard
  • 8 to 12 tablespoons ice water

Chevre Cheesecake Filling

  • 8 ounces plain goats cheese at room temperature
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 eggs whisked, at room temperature
  • 1/4 cup whole milk at room temperature


  • 6 to 8 figs quartered
  • 2 tablespoons honey
  • 2 tablespoons chopped pistachios


Almond Crust

  1. In a medium-sized bowl, mix together the flour, sugar, and cinnamon until blended. Cut the butter into pea sized pieces over the bowl, stopping to stir every few minutes to coat the butter pieces in the flour mixture.

  2. Use your fingertips to pinch the butter pieces in the flour until the mixture resembles the texture of damp sand. Add the water and stir to combine, then knead the dough with your hands until it comes together, about 10 to 30 seconds. If the dough sticks together when you grab it and squeeze it in your hand, it's fine. If it falls apart, add another tablespoon or two of water.
  3. Transfer the dough to a clean surface, pat it into a circle, cover it, and place it in the freezer for 15 minutes.
  4. Preheat the oven to 350 degrees Fahrenheit. Roll out the dough into a roughly 12-inch circle and transfer it to a greased 9-inch tart pan, trimming off any excess edges. Use a fork to poke holes all over it and place it in the freezer for 4 hours or overnight.

Chevre Cheesecake Filling

  1. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the goat cheese, honey, and vanilla extract until smooth. Add the eggs one at a time, and mix until combined. With the stand mixer mixing at low speed, add the milk in a thin steady stream. Mix until incorporated and smooth. Set aside.
  2. Place the tart shell on a baking sheet. Line the inside of the tart shell with a piece of tin foil and bake in the oven for 20 minutes.
  3. Remove from the oven and remove and discard the aluminum foil. Press down any areas of the crust where air bubbles have formed. Add the cheesecake filling and bake until edges are set but the center is still very slightly wobbly, about 15 to 20 more minutes. Remove from the oven and allow to cool to room temperature before removing the sides of the pan. Refrigerate for at least 1 hour to help firm up the filling.

  4. Top with the quartered figs, creating concentric circles of the fig slices on the top of the tart. Drizzle with the honey and sprinkle with the chopped pistachios and serve immediately.
Nutrition Facts
Fig Cheesecake Tart with Honey and Pistachios
Amount Per Serving
Calories 301 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 62mg21%
Sodium 168mg7%
Potassium 107mg3%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 15g17%
Protein 8g16%
Vitamin A 579IU12%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.