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Fresh Fig Leaf Tart with Ricotta

Fresh Fig Leaf Tart

This recipe for Fresh Fig Leaf Tart with Ricotta is perfect to make during August when the fig leaves are at their most fragrant.

Method

  • Heat the cream and milk with the freshly picked fig leaves which have been smashed in a pestle and mortar.
  • Pour the cream over the chocolate and mix well
  • Add the eggs, lightly beaten
  • Place the empty blind baked tart case in the oven at 170c for 10 minutes
  • Pour in the mix. Close the door, turn the oven off and leave the tart to set. This does take a few hours so either leave it in the oven overnight or for the rest of the day
  • Enjoy with a dollop of ricotta

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