Mediterranean Ricotta Fig Tart

Pre heat the oven to 170ᵒC. Grease and line a 20cm springform cake pan with baking paper.
To make the crust, mix together the walnuts, flour, caster sugar, cinnamon and salt in a bowl. In a separate small bowl, whisk together the melted butter and honey until combined. Add the butter and honey mixture to the dry ingredients and stir until well coated.
Press the mixture firmly and evenly into the bottom of the cake pan. Bake for 14 mins, or until the tart crust begins to brown around the edges. Remove from the oven and cool completely.
Increase the oven temperature to 180ᵒC.
Using an electric mixer with a paddle, beat the ricotta until softened. Add the cream and beat until combined. Gradually add the sugar and beat continuously until smooth, light and fluffy.
Add the lemon rind and beat to combine. Add the eggs, one at a time, and beat well after each addition. Add the salt, lemon juice and vanilla extract, and beat until smooth and well combined.
Pour over the tart base and bake for 15 mins. Reduce the heat to 170ᵒC and bake for a further 45 mins, or until the filling is golden and just set. Remove from the oven and allow to cool completely.
Decorate the cake with figs. Cover the cake and refrigerate until ready to serve. The cake is best eaten cold, and can be served with honey.

Ingredients