Nothing can beat fresh figs and this is the right season to buy them.
I recently visited an area in North Eastern Italy where they cultivate a special type of fig called "Figo Moro". This is a dark fig with a special delicious taste due to its location on the hills and to the soil rich in calcium silicate. I found it very interesting but I will talk about that on one of my next posts.
For now I am giving you the recipe for this delicious fig and ricotta tart enriched with chocolate chips and with a touch of orange zest. I came back with a box full to the brim with figs. We ate most of them and I made good use of the last ones to make this tart which we had after our fish barbecue meal in the garden (and we had many of those this summer!).
I found that if you leave this tart in the fridge for at least an hour it will considerably improve the flavour, it tastes like a cheesecake.
Delicious. I wish fresh figs were available all around the year.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
Mix the flour with the baking powder and sift it on your work top. Add the egg, the sugar, the vanilla, the butter and form a smooth ball. Add a little bit of milk if the pastry feels too dry. Let it rest for 30 minutes in the fridge covered with cling film then roll it out with a rolling pin and place it on a round baking tin (about 23 cm or 9 inch diameter). The edge should be around 2 cm or 0.8 inch tall. Pinch it with a fork all around the base.
Make the filling by mixing the ricotta with 2 tbsp of honey and the egg. Add the zest of the orange and the chocolate chips. Mix well.
Put it on top of the pastry and level it well with the back of the spoon or with a knife. Bake it at 180C or 350F for about 30 minutes or until nice and golden.
Let the tart cool down. Cut the figs into quarters or into thinner slices and place them on the tart.
Drizzle with the remaining honey and let the tart rest in the fridge for at least an hour before serving.