Ricotta tart with honey and figs (Tarta de ricotta con miel e higos)

The first thing I must say is that before (finally) making this recipe we ate 2 boxes of figs (small) and now  just did it, I don't blame anyone.

I have loved figs since I was a little girl and used to go to my uncle Miguel's house (my grandmother's brother) in the summer. 

He has a really big fig tree and were delicious.
If I find figs again I will make another recipe.

This is a wonderful tart with almonds and a filling of ricotta and Greek yogurt with honey and figs.

I hope everyone is ok(of course everything worries me) I just hope that it improves. I pray and wait.
A hug to all and thanks by coming!


Source : A treataffair.com



(Cause the pandemia and quarantine only I go to the Supermarket only one time a week by a while)

Ingredients


1/2 cup of ground almonds
1 cup all purpose flour (150 grams)
5 tablespoon cold diced butter
1/4 tsp salt
1 tsp cold water
4 egg yolks 
1/4 cup sugar (50 grams)
400 grams ricotta cheese
160 grams greek yogurt
1 tsp vanilla
3-4 tablespoon raw honey
 5 to 6 figs  (or other fruits)
1/3 cup  pistachio nuts finely chopped

Method

Place the ricotta cheese in a strainer by a while and let it drain until ready to use.

In a food processor place the almonds and pulse until they are ground .
Add the flour salt and butter and pulse few more times until it resembles breadcrumbs.
Slowly add the water until the dough comes together. If needed add few  more drops of water.

Take the dough out and roll in a removable bottom tart pan. Chill in the fridge for 30 minutes.
Heat the oven to 180° C (375 F)

Remove the tart crust from the fridge cover with parchment paper and fill with beans and bake for 10 minutes.
Without turning the oven off, take the crust out, remove the parchment paper and beans and bake for 5 minutes .

In a mixing bowl cream the egg yolks with the sugar until pale in color. Add the ricotta, greek yogurt, and vanilla and mix until combined.
Take the tart crust out of the oven, fill with the ricotta mixture and bake for 30 minutes more.

When done spread the honey on top, decorate with figs and add some pistachio.

Print recipe here

Tarta de ricotta con miel e higos

Ingredientes

1/2 taza de almendras molidas
1 taza (150 gramos) harina sin polvos de hornear
5 cucharadas de mantequilla fria
1/4 cucharadita de sal
1 cucharadita de agua 
4 yemas de huevo 
1/4 taza azucar (50 gramos)
400 gramos ricotta  (receta más abajo)
1 yogurt griego natural
1 cucharadita de vainilla
3 a 4 cucharadas de miel 
5 a 6 higos (u otra fruta)
1/3 taza de pistachos en pedazos

Preparación

Colocar la ricotta en un colador para que quede más seca.
En un procesador moler las almendras hasta que tengan una consistencia suave.
Luego agregar la harina, sal y mantequilla hasta tener una mezcla como de migas.

De a poco agregar agua hasta tener una masa suave que se pueda extender en el molde (si se necesita agregar un poco de agua)




Ricotta en casa:

Se puede hacer de la siguiente forma y queda super bien para esta receta.
Colocar en una olla mediana 4 envases de yogurt tipo griego (Soprole o Danone) normal sin azucar  (con la tapita y todo) con agua hasta la mitad  , calentar o hervir un rato (unos 6 a 7 minutos) Dejar enfriar y poner una jarro o bowl con un colador y vaciar los envases de yogurt sobre el colador, dejar reposar un rato y botara el suero, cuando este más seco esa es la ricotta. se puede mezclar despues con el yogurt natural y queda super bien,