The time of the figs has come and I was so looking forward to it. I love figs and these are very fresh, picked from the garden tree just before turning on the oven.
The tart with ricotta cream and fresh figs is perfect for the transition from summer to autumn because we use the oven only for half recipe: the pastry shell is baked separately while the cream does not require to be baked.
I made this cake to celebrate my grandmother's 93rd birthday, a cool cake for a cool grandma! The shortcrust pastry seems to have spent too long time baking, but the dark color is due to the fact that I used the wholemeal flour in combination with the raw and slightly darker brown sugar. The result is excellent, it rolls out well, becomes crunchy on the outside while remaining fragrant inside, plus I love its caramel taste.
The cream is very simple, I preferred not to add the figs to it so as not to overpower the other flavors and thus a rustic, fresh and really interesting tart came out.
The leaf-shaped biscuits I prepared with leftover shortcrust pastry are optional but I think they are a nice addition for the final presentation.
Happy baking!
Recipe
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Preparation time 40 minutes
Baking time 30 minutes
Servings 26 cm ∅ tart tin
Ingredients
FOR THE SHORTCRUST
1 egg
1 yolk
100 gr of brown sugar
300 gr of wholemeal flour
1/2 bag of baking powder
100 gr of butter
Zest of 1 lemon
FOR THE RICOTTA CREAM
500 gr of ricotta cheese
50 ml of coconut cream
50 ml of honey
2 tbsp of powdered sugar
2 tbsp of jam of liking (I used apple, pear and cinnamon)
DECORATION
7-8 fresh figs
Sliced almonds q.s.
Meringues q.s.
Fresh thyme q.s.
Honey q.s.
Method
FOR THE SHORTCRUST
1. Mix, with the help of a mixer, butter and sugar to obtain a sandy mixture. Add eggs, baking powder, lemon zest and flour and mix until the dough forms a compact ball
2. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes
3. Roll out the dough with a rolling pin maintaining a height of about 1/2 cm. Cut out a circle for the base and transfer it to the tart mold. Pierce the pastry with a fork, cover the base with a sheet of parchment paper and pour some dried beans into it, distributing them well over the entire surface. Bake in oven with fan at 180 ° for about 25-30 minutes, allow to cool completely
FOR THE RICOTTA CREAM
1. In a large bowl add all the ingredients and, with a hand whisk, mix well until everything is well blended. Leave to rest in the refrigerator until use
DECORATION
1. Once the shortcrust pastry shell is cold, pour the ricotta cream leveling it well and let it rest in the refrigerator for couple of minutes
2. Meanwhile, cut the fresh figs into wedges and toast the sliced almonds. Decorate the surface of the tart to taste with figs, almonds, meringues and thyme. Just before serving, pour the honey over the figs
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