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
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.
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