Fig ricotta tart

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 2 discs (à 75 g) deep-frozen puff pastry
  • 4-5 Figs
  • 1/2 Vanilla pod
  • 2 Eggs (size M)
  • 100 g Icing sugar
  • 500 g Ricotta cheese
  • 3 TABLESPOONS Common wheat semolina
  • 1 TEASPOON Milk
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Place the puff pastry slices next to each other and allow to thaw. Wash figs, dab dry and cut into six slices each. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Place the puff pastry slices on top of each other and roll out round (a good 28 cm Ø). Grease the tart tin with a removable base (26 cm Ø) and line it with the dough.

  2. 2

    Press on the rim, cut off the excess rim. Separate the eggs. Mix egg yolks, 50 g icing sugar and vanilla pulp with the whisk of the hand mixer until thick and creamy. Add the ricotta bit by bit and stir until smooth. Stir in semolina. Beat the egg white until stiff, then add 50 g icing sugar. Fold the beaten egg white into the cheese mixture. Add the cheese mixture to the tart and place the figs in a circle in the mixture. Brush the edge of the puff pastry with a little milk. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.

  3. 3

    Beat the egg white until stiff, then add 50 g icing sugar. Fold the beaten egg white into the cheese mixture. Add the cheese mixture to the tart and place the figs in a circle in the mixture. Brush the edge of the puff pastry with a little milk. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove the tart from the oven and serve lukewarm or cold. Dust with icing sugar before serving

Nutrition Facts

KCAL
280 kcal
CARBS
25 g
FATS
16 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

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