CHOCOLATE FIG TART

This chocolate custard and ricotta fig tart makes use of the wonderful figs grown in Malta. However, if fig season is over, you can easily substitute them for another fruit such as pears.

I loved figs as a child and we had a small plot of beautiful green and purple figs that my dad had planted. My mother would always pick these and we would either eat them whole or my mother would make some wonderful fig jam. I love making jam, but I also love experimenting with this versatile fruit, which can be used in both savoury and sweet dishes.

My sweet tooth took over this time, and this chocolate fig tart came to fruition. Chocolate and figs are a wonderful combination and this tart is a great and different way to enjoy this ripe fruit. There are a few steps involved, but it’s quite easy and simple to make. I use ready-made puff pastry for the crust, so no extra hassle is required.

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Image credit: Marlene Zammit

 

Ingredients:

1 packet ready rolled puff pastry (375gr)
125gr melted dark chocolate
300ml double cream
4 eggs, separated
40gr flour
250gr caster sugar
500gr ricotta
5 figs sliced thinly

You’ll also need a 23cm pie dish.

Method:

#1: Preheat the oven at 180°C.

#2: Prepare the pie dish by lining it with puff pastry. Using a fork, pierce the pastry evenly.

#3: Place the cream in a small pot and bring to a simmer.

#4: Add in the egg yolks, 160gr sugar and flour to the cream. Continually whisk.

#5: Add in the chocolate, whisk some more and leave aside to cool.

#6: In a separate bowl, using an electric beater, whisk the egg whites until they’re frothy. Slowly add in the remaining sugar and whisk until white peaks form.

#7: In a large bowl, place the ricotta and mix in the chocolate custard.

#8: Slowly fold in the meringue.

#9: Pour the mixture into your pie dish.

#10: Take 3 of the sliced figs and place into the chocolate mixture. You can decorate the top with figs as well.

#11: Place into the oven and bake for an hour. The mixture will rise from the egg whites but don’t let that worry you.

#12: The pie is ready when the top is browned and has formed a slight crust. The centre will still be soft but cooked.

#13: Leave in the oven to cool for at least another hour.

#14: Serve with the remaining fresh figs.

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