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Ricotta Tart with Honey and Figs

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 105



For the crust

  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (40g) ground almonds
  • 1/3 cup (70g) sugar
  • 1/2 cup (120g) cold butter
  • 1 egg

For the filling

  • 4 egg yolks
  • 1/4 cup (50g) sugar
  • 18 oz. (500g) ricotta cheese
  • 2 tsp. vanilla paste or extract

For the decoration

  • 23 tbsp. honey
  • 23 fresh figs


  1. In a large bowl mix flour with ground almonds and sugar. Add the butter in small pieces, the egg and mix all on 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.
  2. Preheat the oven to 375˚F (190°C). Grease an 8 inch (23cm) tart tin and set aside. Roll out the dough slighly larger than the tin. Transfer carefully to the tin and press to the bottom and sides. Cut off excess dough if needed. Blind bake (line with baking parchment and fill with baking beans) for 15 minutes.
  3. 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 bean paste (or extract) and mix well.
  4. Take the crust out of the oven, remove baking parchment and baking beans and fill the ricotta cream into the crust. Return the tart to the oven and bake for another 30-35 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.


  • Enjoy baking!


  • Serving Size: 10