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INGREDIENTS
- 8 oz. cream cheese, softened
- 3/4 cup Red Clay Hot Honey, divided
- 16 oz. mascarpone cheese, softened
- 4 (3-inch) prebaked tart shells
- 1 lb. fresh Celeste or black mission figs
- 1/4 cup Oliver Farm Green Peanut Oil
- Fresh mint sprigs
SHOP THE RECIPE
Red Clay has a thing for desserts. We especially love elevating traditional desserts— such as a classic fruit tart—with out attention-grabbing Red Clay Hot Honey. It truly compliments the sweet and tartness while adding a hint of heat to compliment. You have to give this one a try.
*Recipe for Charleston Magazine, "A Saucy Celebration with Red Clay Hot Sauce." Photography by Peter Frank Edwards.*
INSTRUCTIONS
- Put the cream cheese in the bowl of a stand mixer with the paddle attachment and beat until smooth.
- Add a half cup Red Clay Hot Honey and beat until incorporated.
- Add the mascarpone and beat lightly until just mixed.
- Transfer the mixture to a piping bag with a round tip and pipe it into the tart shells.
- Slice the figs and arrange on top.
- Drizzle with the reserved Red Clay Hot Honey and the peanut oil, garnish with the mint, and serve.
