• 50g Freshly Cut Fig Leaves
  • 500g 85% chocolate
  • 400ml Double Cream
  • 200ml Milk
  • 3 Large Eggs
  • Pastry case

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


  • 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
View more recipes