Saturday, 6 October 2012
Cooking: fig tart
Fot the base I used:
3 spoons ground hazelnuts
Mix the ingredients and knead the dough. Wrap in cling film and refrigerate for at least half an hour.
Remove the dough from the fridge and roll out a circle to line a tart tin of approximately 22cm diametre. Prick the base, line with baking parchment and fill with baking beans. Bake for 15 mins, remove the beans and the parchment and bake for further 5 mins.
In the meanwhile prepare the filling. You need:
4 egg yolks
1tsp vanilla extract
2sp fig jam
Beat the egg yolks with sugar till light and frothy, mix with ricotta and vanilla extract. Slice the figs.
Take the tart base out of the oven, spread the fig jam over the base and fill in with the ricotta mix. Arrange the slices of figs on top of the tart and bake for 30 mins.
Remove from the oven and serve hot.
This was the first fig tart I'd eaten and it was quite delicious.