Whipped Ricotta Tart with Figs / Torta di Ricotta e Fichi
This wonderfully soft fresh ricotta tart with a layer of figs previously cooked with sugar and some rum or armagnac is among our favourite desserts, plus it is very easy to make.
The recipe below is an adaptation from a book about Italian regional cooking. I came across it while doing some research on the region of Campania and I just felt that I had to make it. I have changed the proportions slightly to my liking and doubled the amount of figs.
In Venice we have a fig tree in our garden. The figs were so sweet and juicy that when I was making this cake again, I ended up with delightful, lightly caramelised fig juices in the pan, which I added to the ricotta spread too.
If ripe good figs are harder to get in larger quantities, follow my first version (almost identical with minor tweaks) of the tart following the recipe here.
You will need a loose bottomed 18-20cm cake tin (tall).
Grease the bottom of the tin and layer it with the baking parchment.
For the base of the tart:
- 130g of dry biscuits, crushed
- 60-70g of melted butter
For the ricotta filling:
- 500g of fresh ricotta
- 200ml of whipping cream
- 50g of caster sugar
- 3/4 of a gelatine leaf
To prepare the figs:
- 15-20 figs
- 40g of caster sugar
- 2 tablespoons of rum, brandy or armagnac
Start with preparing the figs.
Cut the figs in half (or into four pieces if large in size), place them in a pan and cover with the sugar and cook them on a low heat until the sugar melts (it should take about 5 minutes). Add the rum and cook until it evaporates. Switch the heat off and let the figs cool a little. Take out the figs and keep the caramelised juices in the pan – you will need them for the gelatine.
In a bowl mix very well crushed biscuits with the butter. Use 2/3 or slightly less of the mix to spread on the base of the tin creating the first layer.
Now make the ricotta filling. Make sure you get rid of any excess water before you start (by placing it on a strainer for a couple of minutes).
Press the ricotta through a sieve for a silkier texture.
In a separate bowl whip the ricotta with sugar using a whisk. As a result you should get a homogenous and very light textured filling.
Soak the gelatine leaf in cold water for about 8-10 minutes and in the meantime whip the cream to the consistency of soft peaks.
When the gelatine is ready take it out and squeeze in your hand. Add it to the pan with the fig juices and stir until well combined. Next, pour in the gelatine mixture to the bowl with the ricotta and stir well.
Once that is done, gently fold the whipped cream into the sweetened ricotta cream.
Spread just over a half of the filling on the tart base and even out the surface with the back of a tablespoon.
Arrange neatly all the figs on top of the first layer of the ricotta cream and press them gently.
Cover the figs with the remaining part of the ricotta filling and even out the surface.
To finish the tart sprinkle its top with the left over biscuits.
Leave in the fridge to set for a minimum of 4 hours before serving.
The tart is best eaten slightly chilled, and it stays fresh up to three days in the fridge.
