Ingredients: Dough for base and crumble (rectangular mold 28x7x19cm (Length/Height/Width))

• 🥣200g butter at room temperature
• 🍭180g powdered sugar
• 🥚3 egg yolks
• 🥄1 tsp vanilla extract
• 🌾360g 0000 flour or pastry flour
• 🥄12g baking powder

Ingredients: Filling

• 🥣250g ricotta
• 🥚1 egg
• 🍭80g sugar
• 🥄Lemon zest
• 🥄1 small tsp vanilla extract
• 🍶150ml heavy cream 38% fat
• 💜400g fig jam (I made it homemade with black figs) but you can use store-bought

Ingredients: Homemade fig jam

• 💜650g/700g figs, peeled (cleaned and chopped)
• 🍬80g sugar
• 🥄1 tsp pectin or agar agar

Elaboration: Fig jam

• 💜Wash, peel and chop the figs
• 💜Put the figs and sugar in a saucepan and cook
• 💜Add the pectin when the jam begins to thicken
• 💜Cook until desired consistency
• 💜Let cool before using

Elaboration: Ricotta cream

• 🌸Beat the ricotta for a couple of minutes
• 🌸Add the sugar, egg, lemon zest to taste and beat until ingredients are well combined
• 🌸Add the cream and beat until fully incorporated and creamy

Elaboration: Crumble dough and assembly

• 🥧Beat the butter
• 🥧Add the sugar and beat until well combined
• 🥧Add the yolks and vanilla. Beat
• 🥧Add the sifted flour with the baking powder. Mix well; it will form a sandy dough
• 🥧Separate 300g of the total dough (crumble for topping)
• 🥧Grease and line the mold with parchment paper and cover with the remaining dough (base and about 2 cm on the sides)
• 🥧Cover with a layer of ricotta cream, a layer of fig jam, and cover with reserved crumble (300g)

• 🥧Bake at 170°C for approx. 30/35min, top and bottom heat

• 🥧Let cool completely, unmold and enjoy 😋💚

Notes

1. ✍️Mold I used: rectangular (28x7x19cm) (Length/Height/Width)

I hope you enjoy this crispy and creamy fig and ricotta recipe!!!