Pulse the pistachios in a food processor until you have about ½ cup of finely ground pistachio flour.
Then in the same food processor (no need to clean it out) pulse the petit beurre cookies until you have about 1 ½ cups of crumbs.
In a large bowl, combine the cookie crumbs, ground pistachios, granulated sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the tart pan and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for about 15 minutes or until it's lightly golden brown and looks dried out.
Let the crust fully cool to room temperature before filling.
Mascarpone Filling
In a large bowl with a hand mixer, beat the heavy cream on high speed until it reaches stiff peaks.
In a separate bowl, beat together the mascarpone cheese and powdered sugar until fully combined. Then add in the honey, vanilla, and salt and mix until smooth.
Then gently fold the whipped cream into the mascarpone cream and set aside.
Assembly
In the bottom of the cooled tart crust, spread the fig jam into an even layer.
Then top with the honey mascarpone cream and gently smooth into an even layer.
Let the tart chill in the fridge for about 30 minutes to firm up, then garnish with fresh sliced figs, champagne grape clusters, a sprinkle of crushed pistachios, and a drizzle of honey! You can also add some sugared rosemary on top if desired!
The tart is best eaten the same day, but you can keep leftovers in the fridge for up to 3 days!
Notes
Note: Most standard tart pans are about 1 inch deep. So if you're using a deep dish pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.This recipe can be used to make a few different sizes of tart!
If you don't want to make the shortbread cookie crust, you can also use a classic pie crust recipe! Use ½ of my perfect pie crust to fill a 9.5 inch tart pan!