26 April 2016

Ricotta Tart with Honey and figs Tarta de ricotta con higos y miel)


When some ask  me why  I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ??
(and is a really work :))

It is difficult explain  It's an art.
When I prepare a post is like when you go to paint. 
You see the recipe. . 
Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially  bought one day  when you went to the city.
(and was  exquisite)
Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe.

And finally the photos. Search light, the place and all that.
That day remove the photos and then it started raining :)

It's a delicious recipe, seriously and made with love. That's what I do here.
I cook and bake with love and sometimes share on my blog.


Source : Bake to the roots 






Ingredients

Crust 
1 1/2 cups (190 grams) all purpose flour
1/2 cup ground almonds
1/3 cup sugar
1/2 cup  cold butter
1 egg
(If is necessary add 1-2 tablespoons cold water to join the dough)


For the filling

4 egg yolks
1/2 cup sugar
500 grams ricotta cheese
2 teaspoon vanilla extract

Decoration
2 - 3 honey
4-5 fresh figs in slices


Method

In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, add the egg and mix all in low speed  until crumbles form.
Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough.
Wrap in plastic wrap and place in the fridge for at least 30 minutes.

Preheat the oven to 190°C (375 °F)
Grease a tart tin (round or like this)  and set aside.
Roll out the dough slighhly larger than the tin and press to the bottom and sides.
Cute off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans ) for 15 minutes.

While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained ricotta cheese and vanilla and mix well.

Take the crust out of the oven, remove baking parchment  and baking beans and fill with the ricotta cream into the crust.
Return the tart to the oven  and bake for another 30 minutes (the tart should only get a little bit of color.)
Take out of the oven and let cool down completely on a wire rack. Heat  up the honey a bit so it gets liquid and brush the tart.Decorate with fresh figs and serve.

Print recipe





















En español

Tarta de ricottta con higos y miel












Primero me costó encontrar los higos y y despues que receta usar.
No fue facil. Pero finalmente pude lograr reunir todo y el resultado delicioso.
Aprovechen que todavia hay higos, en las ferias o en los señores que venden en las esquinas, Mi casero está en Chile España con Simon Bolivar (en las mañanas)por si alguien pasa por ahi. Es muy cerca de donde vive mi mamá.
(Voy dos veces a la semana donde mi mamá para ayudarla y le hago algunas compras.)
Siempre tiene preciosa fruta y mas barata que en los supermercados.


Ingredientes

Masa
1 y 1/2 taza de harina sin polvos de hornear
1/2 taza de almendras molidas
1/3 taza de azúcar
1/2 taza de mantequilla fria
1 huevo

(si se encuntra un poco seca la masa agregar 1 o 2 cucharadas de agua bien fria)

Relleno

4 yemas de huevo
 500 gramos de ricotta
2 cucharaditas extractos de vainilla

Decoración final 
4 a 5 higos cortados a lo largo
2 a 3 cucharadas de miel 

Preparación

En un bowl mezclar la harina con las almendras molidas y el azúcar. Agregar la mantequilla en pequeños trozos, el huevo y mezclar todo hasta formar migajas.
(si es necesario agregar un poco de agua) 
Amasar un poco la masa sobre una superficie enharinada hasta hacer una pelota, envolver en plástico transparente  y dejar en el refrigerador unos 30 minutos.

Calentar el horno a 190°C. Engrasar un molde de tarta redondo o rectangular y reservar.
Con un rodillo estirar la masa y aconodar en el molde de tarta Presionar con los dedos la masa y en los bordes . Cortar los pedazos de masa sobrante.
Colocar pael mantequilla y encima unos porotos o garbanzos secos para hornear la masa.
Llevar a horno por unos 15 minutos.
Mientras la masa esta en el horno preparar el relleno. 

En un bowl colocar las yemas, y el azucar y batir bien hasta que esten espumosas, agregar la ricotta y vainilla y mezclar bien.

Retirar la masa del horno y retirar el papel mantequilla y los porotos secos, rellenar con la crema  ya preparada.
Volver con la tarta al horno para cocer el relleno. Hornear unos 30 minutos. La tarta debe verse ligeramente dorada.
Retirar del horno y dejar enfriar completamente.
Calentar la miel y con una brocha o una cuchara repartir miel en le superficie.(es mejor que la miel este liquida)
Decorar con los higos cortados a lo largo como se ve y servir.

78 comments:

  1. It looks so beautiful, Gloria. You are such a great baker.

    ReplyDelete
  2. Wow, what an eloquent explanation for you and your blog!

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  3. Fantastica! Adoro le crostate e ancora di più sia il miele che i fichi :)
    Avere un blog è passione per la cucina e condividerla con le amiche <3
    Un bacio

    ReplyDelete
    Replies
    1. Graziue Daniela tu sei un tesoro cara.
      Un abbraccio !!

      Delete
  4. Hi Gloria:)
    Each and every post you share on this blog of yours is filled with love and exuberance. Your photos sing with joy!

    Take this Ricotta Tart with Honey and Figs for example. We can tell how excited you are to share your art of creating deliciousness for your loved ones including us:) We most certainly appreciate it and thank you abundantly!

    ReplyDelete
    Replies
    1. Aww Louise how lovely friend are you.
      Thanks so much :) :)
      xoxo

      Delete
  5. I love seeing your creations and photos. You create such unique recipes and they sound and look so good to me. You do a beautiful job sharing your recipes with us. I loved hearing what you had to say about your blog and posts. :)
    ~Jess

    ReplyDelete
    Replies
    1. Thanks Jess I really appreciate you enjoy reading my blog and recipes :)
      I love your blog too <3

      Delete
  6. Que gustosa tiene que estár con este relleno.Bsssss

    ReplyDelete
  7. I love ricotta, this cake sounds delicious ! Un abbraccio

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  8. I do agree...it is an art! Baking and cooking fill all the senses like no other art, too! It's the best!
    And then you get to eat it! haha. I still have to taste a fig! I can't find them in my grocery! I think they are so pretty!

    ReplyDelete
    Replies
    1. oh Betsy Hope this year you find figs, Im sure you will love them.
      You have to look to then of September when begin your autumn!! xoxox

      Delete
  9. HI Gloria.....
    You said it perfectly....
    And...
    That looks delightfully delicious!
    Chere's!
    Linda :o)

    ReplyDelete
  10. Great dessert, Gloria! I love figs and this has to be delicious!

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  11. Gloria, I love ricotta in a cheesecake so I would have to love it in a tart too! Fresh figs... I'm going to have to check our markets around here. I can't imagine that they're not available but I don't recall every seeing them. Thanks for the recipe! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Aw David you have to try this.Is amazing.
      Look to the end of summer is when the figs arrive to stores.

      Thanks to you :)

      Delete
  12. The tart looks beautiful with the figs. I know what you mean when you wrote about blogging, it is a passion. I love your blog!

    ReplyDelete
    Replies
    1. Thanks Dawn. I Love figs .
      And I love your blog too :)

      Delete
  13. Semplicemente meravigliosa...una vera golosità sublime!
    Bravissima Gloria!!!
    Un caro abbraccio e felice settimana!
    Laura<3<3<3

    ReplyDelete
  14. We, who enjoy your blog so much, can tell that you create everything out of love. And I know that those who are lucky enough to eat your creations, can taste the love you have shared. xxoo

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  15. Love your blog and your lovely creations! I am a new follower :)

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    Replies
    1. Grazie Maddalena :)
      You are welcome to my blog !

      Delete
  16. I can tell you bake with love, Gloria ♥ What a beautiful tart and beautiful figs! xo

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  17. Quanto mi piacciono i fichi, una golosissima torta!!!!

    ReplyDelete
  18. Hi Gloria ! Very nice plate for a lovely tart ! There is no fig in France for the moment, i must wait !
    Bises

    ReplyDelete
    Replies
    1. Merci beaucoup dear.
      Yes you have to wait to the end of summer
      Is the best time for figues !

      Delete
  19. Wow Gloria, this is such a pretty and delicious looking tart...I like the idea that you used ricotta and honey...
    Hope you are having a great week :)

    ReplyDelete
  20. Delizioso cara,amo i fichi!!! :P
    Bacioni <3

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  21. Looks fantastic Angie, a really nice tart. I adore figs. Bravissima!

    ReplyDelete
    Replies
    1. Grazie Alida :) (I love Angie but Im Gloria cara) :)

      Delete
  22. It is an art and work. Both fun. And your blog is lovely, as always.

    ReplyDelete
  23. That's how I feel about writing, it's fun for me even when it's work, it's still fun.

    ReplyDelete
    Replies
    1. Yes dear Elsie and is true and you wrte amazing :) :)
      hugs

      Delete
  24. Dear Gloria, honey, ricotta and fresh figs are a match most certainly made in food heaven! This recipe looks like one scrumptious dessert!
    Thank you for sharing another delightful treat of a dessert tart!
    Wishing you a lovely weekend,
    Andrea

    ReplyDelete
    Replies
    1. Thanks Andrea you are so nice always .<3 <3

      Delete
  25. Ma che bontà! Ricotta e fichi stanno benissimo insieme. Buona serata

    ReplyDelete
  26. That one sure is neat and no doubt it takes passion and lots of work too. You sure pull it off at your zoo.

    ReplyDelete
  27. Deliziosamente golosa! come vorrei rubarne una fetta!
    baci
    Alice

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  28. I imagine that this is wonderfully delicious :)

    ReplyDelete
    Replies
    1. Yes it was :)
      Thanks by stopping by dear :) :
      )

      Delete
  29. YUM! It looks amazing.

    ReplyDelete
  30. Pero lo bueno de este pastel , una verdadera bondad.
    Felicidades a todas las recetas son realmente muy bueno, estamos Mirta y patata , y que unidos a su blog como lectores fijos . Te felicito por el blog agradable !
    Un abrazo a poco
    Mirta y Patata

    ReplyDelete
    Replies
    1. Grazie carissimas ! Is really important know about people love my recipes.
      Make me think inn blogging!
      You dears can speak in italian if you like.
      Adoro el italiano molto!!
      Un abbraccio !
      I will see you soon!!!

      Delete
  31. This is beautiful! It wouldn't take any more than these lovely figs to keep me blogging!

    ReplyDelete
    Replies
    1. Hhahah Thanks Inger !! I love Figs of course . We adore here !!
      xoxox

      Delete
  32. I never knew it can be like this ~ Thanks Gloria ~ And did you read Brian's (new) post, smiles ~

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  33. Yes, you are an artist with your food! This fig tart is beautiful!!!

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    Replies
    1. Aww thanks Lizzy but look who say, you are a master but I try to make the best! lol

      Delete
  34. Ricotta e fichi, un abbinamento perfetto!!!!

    ReplyDelete
  35. Que rica Gloria!! tiene que ser una delicia. Se nota que todas tus recetas están hechas con amor. Besos

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  36. This looks delicious.
    I just love using ricotta cheese!

    All the best Jan

    ReplyDelete
    Replies
    1. Thanks Jan ! I love ricotta cheese !

      Delete
  37. Hi Gloria,
    This is awesome and beautiful! I'm sure it tasted great too :)

    ReplyDelete

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Gracias por pasar un momento y comentar, gloria.

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