No-bake plum tart with mascarpone, thyme, and gingersnap crust

INGREDIENTS

250 g

gingersnap biscuits

1/2 cup

room-temperature butter, cubed

salt

300 g

small plums (about 7-10)

1 tbsp

butter

sprigs of fresh thyme (plus a few extra sprigs for garnishing later)

2 tbsp

muscovado (or dark brown) sugar

1 tbsp

water

1 cup

mascarpone cheese

2 tbsp

cream

1 tbsp

honey