This Fig Tart with Bittersweet Chocolate and Ricotta Cream Filling is a decadent Italian dessert. The bittersweet chocolate ricotta cream includes both dried figs and fresh orange. Add a little lightly beaten heavy cream to the tart and you might imagine yourself on San Pietro Island on the Mediterranean Coast.

Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
  • Course Dessert
  • Cuisine Italian
  • Keyword All-Seasons, Baked, Casual Dinner Party, Elegant, For Foodies
Servings Prep Time Cook Time
8 people 20 minutes 15 minutes
Passive Time Total Time
4hours 4 hrs 35 min
Servings Prep Time Cook Time
8 people 20 minutes 15 minutes
Passive Time Total Time
4hours 4 hrs 35 min
A nice alternative would be to top the tart with raspberries or strawberries, although I love the fresh figs suggesting that the tart is made with figs,
Degree of Difficulty
Moderately difficult
  • 8 dried figs diced
  • 1/4 cup fresh orange juice
  • 2 tbspn sugar
  • 1/2 cup bittersweet chocolate chips
  • 3/4 cup fresh ricotta cheese
  • 1/4 cup sour cream
  • 1 large egg yolk
  • 1/4 tspn kosher salt
  • 1/2 cup heavy cream
  • 1 1/2 tspn orange zest
  • 8-10 small black figs halved
  • 1/4 cup honey melted in a microwave on high for 30 seconds
  • 1 tspn flaky sea salt
  • lightly whipped cream
Servings: people
  1. Ritz Cracker Pie Crust.
  1. Pre heat the oven to 350 º
  2. Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
  3. Place chocolate chips in microwave proof dish. Heat on high for 30 seconds, stir, and heat again for another 30 seconds. If the chocolate still has some solid pieces, return for another 10 seconds, remove and stir. Set aside until ready to use.
  4. Combine ricotta, sour cream, heavy cream, egg yolk, remaining 1 tablespoon granulated sugar, salt and orange zest in a medium bowl. Whisk together until smooth.
  5. Add the melted chocolate and stir again until combined.
  6. Add marinated figs with their juice; stir until combined.
  7. Pour the filling into the prepared and cooled tart shell and spread the filling evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes.
  8. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
For the Figs
  1. Cut the fresh figs into halves.
  2. Pour 1/4 cup honey into a bowl and put in the microwave, heat on high for 30 seconds. When the tart has chilled, arrange the figs nicely on the surface and paint the figs with honey using a pastry brush.
  3. Sprinkle with flaked sea salt.
  1. Cut into wedges and serve with a generous spoonful of soft unsweetened whipped cream or ice cream,

Pin It on Pinterest