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Ricotta and fig tart




Type 00 wheat flour

290 grams


140 grams

Icing sugar

130 grams

Egg, yolk

2 unit

Vanilla extract

1 teaspoon


1 pinch

Ricotta cheese

200 grams


12 unit

Vanilla extract

1 teaspoon


1 unit

White sugar

60 grams

Desserts from Italy

Ricotta and fig tart

Ricotta and fig tart

vegetarian with gluten with eggs with lactose

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and fig tart

A quick and delicate dessert, with one of my favorite fruits!

Ricotta and fig tart step 1

step 1

Cut the butter into small cubes and place it in a mixer together with the flour, salt and vanilla extract until you get a sandy mixture.

Ricotta and fig tart step 2

step 2

Add the icing sugar and continue to let the blades run for a short time, only until the sugar is evenly distributed.

Ricotta and fig tart step 3

step 3

Insert the egg yolks and let the mixer go until the dough is compacted, then form a dough and place the pastry in the fridge, wrapped in plastic wrap (we will let it rest for at least half an hour).

Ricotta and fig tart step 4

step 4

Meanwhile, let's take care of the filling: place the ricotta with the vanilla, the egg and the sugar in a bowl and mix everything with a hand whisk for a few minutes.

Ricotta and fig tart step 5

step 5

Peel the figs, cut them into small cubes and insert them into the ricotta.

Ricotta and fig tart step 6

step 6

We spread the pastry forming two disks: one will be the base of our dessert, the other its cover. With the first disc, we line the bottom and the edges of an 18cm pie mold, previously buttered and floured, and lightly prick it all over its surface.

Ricotta and fig tart step 7

step 7

We place the filling inside it and cover with the other pastry disk, eliminating the edges on access and making light pressure with your fingers along its entire perimeter.

Ricotta and fig tart step 8

step 8

We turn on the oven and heat it at 150 ° in ventilated mode and, waiting for it to reach temperature, let the tart rest in the fridge.

Ricotta and fig tart step 9

step 9

Bake for about 45 minutes on the low shelf and as soon as the cooking time is over and the pastry is golden, take the cake out and let it cool completely in its mold.

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