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Ricotta Fig and Honey Tart

By Frank Bourdoni
Serves 6 - 8

400g of sweet pastry
275g buffalo ricotta cheese
275g mascarpone cheese
1 tbsp organic honey
1 egg, beaten
8 fresh figs, halved
2 tbsp peeled and roughly chopped pistachio nuts

1. On a lightly floured surface, roll out the pastry to about 5mm thick and line a greased flan ring or tin (approx. 25cm diameter). Trim the edges and allow to rest. Bake blind at 180C for about 15 minutes until golden and set aside to cool.

2. Meanwhile, combine the ricotta and mascarpone cheese in a bowl together with the whole egg and honey. Spoon into the pastry case and press the figs cut side up into the filling. Sprinkle with the pistachio nuts and bake for a further 10-15 minutes until the top starts to go golden in colour and the filling sets.

3. For an extra touch of decadence serve warm with extra honey!