Ricotta & fig tart

INGREDIENTS (makes a 20 X 4 cm round cake tin)

For the pastry:

215 gr flour 00

110 gr cold butter, diced

3 egg yolks

70 gr castar sugar

5 gr baking powder

For the filling:

200 gr ricotta

30 gr icing sugar

Zest of half lemon

3 figs, sliced

METHOD

Place in a bowl the flour, baking power and the cold butter.

With your fingertips, pinch the butter and the flour together until mixed and combined.

Add the icing sugar and mix until evenly combined.

Place the egg yolks into the mixture and start to knead until a smooth dough has formed.

Wrap it in a clean wrap and let it rest for 45-60 minutes in the fridge.

While the dough is resting, in a bowl, add the ricotta, lemon zest and icing sugar.

By using a whisk, combine the 2 ingredients until the sugar is fully incorporated and a smooth mixture is formed.

Set aside.

Preheat the oven to 160ºC (fan-forced).

Place the rested dough between 2 sheets of baking paper and, with a rolling pin, roll out the dough to 3-4 millimetres thick.

Lightly grease the tart tray evenly with butter (this will prevent the tart from sticking to the tray), and place the pastry sheet into the tart mould.

Cut the excess (which can be reused to make some biscuits).

Puncture the tart base with a fork.

Pour the ricotta mixture and spread it evenly to cover the tart base.

Add the fig slices to cover the ricotta layer.

Cook for 25-30 minutes or until the pastry is golden.

Once cooked, let it cool off and serve.

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