Tomato tartlets with fig and pistachio

Tomato tartlets with fig and pistachio

The dessert course from the winner of our 2021 Golden Tomato Cook, Hannah Such.

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.



  • 225 g plain flour
  • 40 g icing sugar
  • 1/2 tsp vanilla extract
  • 125 g cold unsalted butter (cut into cubes)
  • 1 egg yolk


  • 4 ripe figs (sliced lengthways)
  • 100 ml double cream
  • 1 tsp Mutti Double Concentrated Tomato Puree
  • 30 g icing sugar
  • 100 g mascarpone (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 4 tsp ground pistachios
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Tomato tartlets with fig and pistachio: Method

  1. For the pastry, put the flour and sugar in a food processor and blitz until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and 1 tbsp iced water, and whiz until the dough comes together into a smooth ball. Enclose in plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 180°C/160°C fan/gas 4. Roll out the pastry to a thickness of 5mm then cut into 4 circles, just slight bigger than the tart tins, then line the tins with the pastry.
  3. Prick the bases and cover with one sheet of baking paper, fill with baking beans and blind bake in the oven for 8 – 10 minutes. Remove the beans then cook for another 5 minutes until golden brown. Set aside to cool while you make the filling.
  4. For the filling, beat together the double cream, Mutti Double Concentrated Tomato Puree and icing sugar until soft peaks. In a separate bowl mix together the mascarpone and vanilla extract until smooth. Add the whipped cream to the mascarpone then mix until smooth. Pipe into the tart cases then top with the sliced figs.
  5. Heat the honey in a small saucepan and brush over the figs. Sprinkle with the pistachios then serve immediately.

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