This Fig Tart with Bittersweet Chocolate and Ricotta Cream filling is truly Italian. It has all the best summer ingredients from San Pietro Island. The Bittersweet Chocolate Ricotta Cream is made with dried figs and fresh orange. Add a little lighly beaten heavy cream to the tart and you might imagine yourself on San Pietro Island on the Mediterranean Coast.

  • Course Dessert, Tartes
  • Cuisine Italian
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  • Course Dessert, Tartes
  • Cuisine Italian
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time Total Time
15 minutes 10 minutes 45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time Total Time
15 minutes 10 minutes 45 minutes
Tips
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
Ingredients
Filling
  • 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
Garnish
  • 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
Units:
Instructions
  1. Ritz Cracker Pie Crust
Filling
  1. Pre heat the oven to 350 degrees F.
  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, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream 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 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 patsry brush
  3. Sprinkle with flaked sea salt.
Serving
  1. Cut into wedges and serve with a generous spoonful of of soft unsweetened whipped cream or ice cream,

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