When some ask me why I have a blog of recipes, I dont know what to say, how to explain the passion, the love that you put in all you make ??
It is difficult explain It's an art.
When I prepare a post is like when you go to paint.
You see the recipe. .
Looking, read many things. And finally you decide to do and how to use those figs (in this case) that especially bought one day when you went to the city.
(and was exquisite)
Then I think as like I wanna make the post : simple, rustic, elegant all depends on the recipe.
And finally the photos. Search light, the place and all that.
That day remove the photos and then it started raining :)
It's a delicious recipe, seriously and made with love. That's what I do here.
I cook and bake with love and sometimes share on my blog.
Source : Bake to the roots
Ingredients
Crust
1 1/2 cups (190 grams) all purpose flour
1/2 cup ground almonds
1/3 cup sugar
1/2 cup cold butter
1 egg
(If is necessary add 1-2 tablespoons cold water to join the dough)
For the filling
4 egg yolks
1/2 cup sugar
500 grams Ricotta cheese
2 teaspoon vanilla extract
Decoration
2 - 3 honey
4-5 Fresh Figs in slices
Method
In a Large Bowl mix flour with ground almonds and sugar. Add the butter in small pieces, add the egg and mix all in low speed until crumbles form.
Transfer to a floured surface and knead quickly with your hands until you get a nice smooth dough.
Wrap in plastic wrap and place in the fridge for at least 30 minutes.
Preheat the Oven to 190°C (375 °F)
Grease a tart tin (round or like this) and set aside.
Roll out the dough slighhly larger than the tin and press to the bottom and sides.
Cute off excess dough if needed. Blind bake (line with Baking Parchment and fill with baking beans ) for 15 minutes.
While the crust is in the oven prepare the filling. Add egg yolks and sugar to a large bowl and beat on high speed until light and fluffy. Add the drained Ricotta Cheese and vanilla and mix well.
Take the crust out of the oven, remove baking parchment and baking beans and fill with the ricotta cream into the crust.
Return the tart to the oven and bake for another 30 minutes (the tart should only get a little bit of color.)
Take out of the oven and let cool down completely on a wire rack. Heat up the honey a bit so it gets liquid and brush the tart.Decorate with fresh figs and serve.
Print recipe
En español
Tarta de ricottta con Higos y miel
Primero me costó encontrar los higos y y despues que receta usar.
No fue facil. Pero finalmente pude lograr reunir todo y el resultado delicioso.
Aprovechen que todavia hay higos, en las ferias o en los señores que venden en las esquinas, Mi casero está en Chile España con Simon Bolivar (en las mañanas)por si alguien pasa por ahi. Es muy cerca de donde vive mi mamá.
(Voy dos veces a la semana donde mi mamá para ayudarla y le hago algunas compras.)
Siempre tiene preciosa fruta y mas barata que en los supermercados.
Ingredientes
Masa
1 y 1/2 taza de harina sin polvos de hornear
1/2 taza de almendras molidas
1/3 taza de azúcar
1/2 taza de mantequilla fria
1 huevo
(si se encuntra un poco seca la masa agregar 1 o 2 cucharadas de agua bien fria)
Relleno
4 yemas de huevo
500 gramos de ricotta
2 cucharaditas extractos de vainilla
Decoración final
4 a 5 higos cortados a lo largo
2 a 3 cucharadas de miel
Preparación
