400 grams of flour 00
4 egg yolks
150 grams of sugar
300 grams of butter
500 gr of fresh ricotta
2 egg yolks
100 grams of sugar
1 jar of fig jam (click here to make it at home)
8 fresh figs
2 tablespoons brown sugar
1. Shortcrust dough: Mix the egg yolks with the sugar, then add the lemon zest, butter and flour.
Form a homogeneous mass and let it rest in the fridge.
2. Filling: in a bowl, mix the egg yolks with the sugar and ricotta.
3 Now assemble the tart and bake at 356°F (180°) for 40 minutes.