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Fresh Fig and Honey Ricotta Tart with Walnut Shortbread Crust

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A delightful tart featuring a buttery walnut shortbread crust topped with creamy honey ricotta and fresh figs, perfect for a quick and elegant dessert.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (60g) finely ground walnuts (toasted for best flavor)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (375g) whole-milk ricotta cheese
  • 3 tablespoons honey (mild floral like acacia or clover)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 8–10 fresh figs, halved or quartered
  • Extra honey for drizzling
  • Optional: chopped toasted walnuts for garnish

Instructions

  1. In a food processor, pulse the flour, ground walnuts, sugar, and salt until combined. Add the cold cubed butter and vanilla extract. Pulse until the mixture looks like coarse crumbs but still holds together when pressed.
  2. Turn the dough out onto a lightly floured surface and press into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
  3. Preheat the oven to 350°F (175°C). Remove the dough from the fridge and gently press it into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  5. Remove the weights and parchment, then bake for another 10 minutes until golden and firm. Cool completely on a wire rack.
  6. In a bowl, whisk ricotta, honey, lemon zest, vanilla, and a pinch of salt until smooth and creamy. Adjust honey to taste.
  7. Spread the ricotta filling evenly over the cooled crust. Arrange the fresh fig halves or quarters on top in a circular pattern.
  8. Drizzle extra honey over the figs and sprinkle chopped toasted walnuts if desired.
  9. Chill the tart for at least 30 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent shrinkage. Use whole-milk ricotta for creaminess and toast walnuts to enhance flavor. Avoid spreading ricotta on warm crust to prevent melting. For gluten-free, substitute almond flour; for dairy-free, use plant-based ricotta and vegan butter.

Nutrition

Keywords: fig tart, honey ricotta tart, walnut shortbread crust, fresh figs dessert, easy tart recipe, homemade tart, summer dessert

Find it online: https://daintydine.com/fresh-fig-and-honey-ricotta-tart-recipe-easy-homemade-walnut-shortbread-crust/