The ricotta and fig tart is a perfect dessert to prepare this month of September with the ripening of figs. This tart is made without butter but with sunflower seed oil and with little sugar, especially in the ricotta filling, given the sweetness of the figs. It can also be prepared with soy ricotta, ideal for those with lactose and dairy problems, or following my recipe for making almond ricotta. Want to make this tart gluten-free? Try the rice shortcrust pastry as a base.
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- Difficulty: Easy
- Cost: Medium
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2 eggs
- 2.8 oz brown sugar
- 3.6 oz sunflower seed oil
- 2 cups all-purpose flour
- 1 pinch baking powder
- 1 pinch salt
- 1/2 lemon (grated zest)
- 1.1 lbs sheep ricotta
- 1.8 oz brown sugar
- 2 tbsp Strega liqueur (optional)
- 5 figs
- 2 tbsp fig jam
- 0.7 oz pine nuts
- leaves bay leaf
Tools
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Mold
Steps
In a bowl, break the eggs, add the sugar and the grated lemon zest. Beat with a whisk to combine. Add the oil and mix well until smooth.
Gradually add the flour and knead with your hands. Adjust the flour as needed, as it depends on absorption.
Form a dough ball and use it immediately for various preparations.Sift the ricotta, add the sugar and liqueur.
Mix well and set aside.Slice the figs not too thinly, about 3 slices per fruit.
Then halve the slice and leave one whole.Roll out the shortcrust pastry on a lightly floured work surface and line a baking dish with sides at least 2 inches high and a diameter of 9 inches.
Spread the fig jam.
Add the ricotta cream and level well.
Decorate with slices of fresh figs and pine nuts.
Bake at 356°F in a preheated ventilated oven.
Cook for 50-60 minutes.
Remove from the oven and let cool.
Unmold and transfer to the fridge.
Decorate with bay leaves.
Tips
It keeps in the fridge for 4 days.
It can also be prepared with soy ricotta, ideal for those with lactose and dairy problems, or following my recipe for making almond ricotta.
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