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Desserts
Soft fig tart
A soft tart with no shortcrust pastry: a light sponge base, a ricotta cream and a generous spoonful of Minnelea Extra White Fig Jam. Figs and ricotta keep every slice in balance. Ready in 30 minutes, perfect for breakfast or an afternoon snack.
Method
- In a bowl, whisk the eggs with the sugar and the pinch of salt for 3–4 minutes, until pale and foamy. Pour in the sunflower oil and the milk in a steady stream, then the vanilla extract.
- Sift the flour with the baking powder and fold it in from the bottom upwards, until the batter is smooth and free of lumps.
- Pour the batter into a buttered and floured moulded tart tin (the kind with a raised centre that leaves a hollow). Bake in a preheated conventional oven at 180°C (350°F) for about 15 minutes, until the top is golden and a skewer comes out dry. Let it cool a little and turn it out gently: the hollow in the middle stays.
- Work the well-drained ricotta with the icing sugar and the lemon zest until smooth and creamy. Spread it into the hollow of the base, once it is completely cold.
- Loosen the Minnelea Extra White Fig Jam with a spoon and spread it over the ricotta cream, levelling it well. The glossy amber jam is the star of the dessert.
- Let the tart rest in the fridge for 30 minutes before serving: the filling firms up and the slices stay clean when you cut them.
Minnelea products for this recipe
The preserves used in this recipe.