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.
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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,
1/4cuphoneymelted in a microwave on high for 30 seconds
1tspnflaky sea salt
lightly whipped cream
Ritz Cracker Pie Crust
Pre heat the oven to 350 degrees F.
Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
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.
Combine ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest in a medium bowl. Whisk together until smooth.
Add the melted chocolate and stir again until combined.
Add marinated figs with their juice; stir until combined.
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.
Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
For the Figs
Cut the figs into halves
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
Sprinkle with flaked sea salt.
Cut into wedges and serve with a generous spoonful of of soft unsweetened whipped cream or ice cream,