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