Buffalo ricotta, shortbread and figs. An amazing combination. If you do not believe me, you should definitely try it. I know you do not feel at all to turn on the oven and it's hot, but you can not live on just ice cream! Roll up your sleeves and prepare the pastry shell and then the road is downhill all, because the tart fresh figs and buffalo ricotta is a dessert that is served cold and, except the infamous pastry, you do not have to cook anything.
If you do not find the buffalo ricotta, you can safely replace it with a sheep. If you are coming to mind to use a ricotta cheese, know that I do not agree, but if you must do this snub, be aware that you might have to increase the quantity of sugar to add flavor to the cow's milk ricotta. I used white figs, but they go very well the blacks figs: and if you find them both, create a beautiful decoration, alternating slices of whites and blacks figs.
Do not you use the neutral jelly to polish the dessert is needed, but be aware that this jelly protects: when not in use, They just care to garnish the tart with fresh figs and buffalo ricotta with figs at the last moment, so that the fruit's color remains bright.
To prepare this tart with buffalo ricotta cheese figs and I experienced the KitchenAid planetary thanks to Paladin, the first Italian portal for renting objects. In practice, of Paladin you can rent different products from leading companies in the sector (by hi-tech kitchen), letting: at the end of the trial period you choose whether to return the product or buy it at a discounted price. A good opportunity for those, like me, He does not like to buy blindly because it always seeks the best product.
And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!
Doses for a cake of 24 cm in diameter
FOR THE PASTRY:
250 grams of flour 00
1 egg yolk
130 grams of butter
80 grams of caster sugar
a large pinch of salt
grated rind of one lemon organic
whole milk, to taste
FOR THE FILLING
500 grams of ricotta di bufala
a pinch of fine salt
150 grams of extra fine granulated sugar or powdered sugar
zest of one lemon or lime organic
vanilla Bourbon (powder or extract), to taste
5 fresh figs
Mint, to taste
neutral apricot jelly (Optional)
To prepare the tart fresh figs and buffalo ricotta we must first prepare the pastry: pour flour on the work surface, sugar, Salt, butter and lemon zest. Mix with your fingertips until the mixture is a large crumbs. Combine the compound and the yolk as much milk as needed to obtain a smooth dough, hard and smooth. Wrap the pastry in cling film and let it cool in the refrigerator for at least one hour. If you have the planetary, followed the same procedure and enter into the planetary ingredients in the same succession, kneading with the hook to K.
Preheat the oven to 180 degrees static. Grease and flour the cake tin (better if ring), roll out the pastry to a height of 3-5 mm and be coated with the pastry edge and sides of the pan. slightly Prick the base of pastry with a fork. Now we have to cook the pastry shell in white: cover the shortcrust pastry with a little baked paper and spread a handful of dried legumes inside. Bake in preheated oven for 25 minutes or until the pastry is golden and crisp. I recommend you remove baking paper and beans after cooking and allow to dry for a few minutes the shell of pastry in the oven, so that it becomes crispy.
Put the ricotta, salt and icing sugar in a large bowl and work it with a whisk until smooth and creamy, No clumps. If the cheese was too dry and the compound lumpy, you just have to pass it through a sieve or food mill. In this way you will get a creamy smooth as velvet. Remember to try because you might prefer a sweeter cream so you may have to add sugar. Combine the vanilla cream and lemon zest.
Pour the ricotta cream into the shortcrust pastry shell and level it with a spatula.
Wash the figs and cut in half and then into thin slices. Garnish with the slices of figs the surface of the tart of fresh figs and buffalo ricotta, arranging them harmoniously (I like the rays).
Dissolve the neutral apricot jelly with very little water and, with a brush, distribute it to polish them on figs. Finally, decorate the tart with fresh figs and buffalo ricotta with a few leaves of fresh mint. Bon appétit!
You can prepare the pastry shell pasta and cream cheese in advance and assemble it all just before serving. The pastry should be stored in a dry, airy place, the cream cheese in the refrigerator. Once assembled, tart fresh figs and buffalo ricotta is kept perfectly in a refrigerator up to 3 days.