Fig & Ricotta Tart w/ Date & Nut Crust

Name: Fig & Ricotta Tart w/ Honey
Prep time: 20 min
Ingredients: 1/2 cup pitted dates (packed); 1/2 cup raw walnuts; 2 Tbsp almond meal or flour of choice; 1/2 cup ricotta (I use Kite Hill almond milk ricotta) (4 oz); 1/2 tsp vanilla extract; 1/8 tsp almond extract; 1 tsp honey; Zest of half a lemon (about 1 tsp); Fresh figs (sliced ); Blackberries or blueberries; Almonds or pecans (chopped); Drizzle of honey; 1 grind black pepper (optional)

Published on in Gluten Free, Grain Free, Healthy Treats, Oil Free, Sugar & Flour Free, Vegan, Vegetarian

Whenever my husband sees fresh figs he starts raving about his favorite sandwiches growing up, which apparently had fresh figs, ricotta, honey, and a little bit of black pepper. Never having eaten figs myself and inspired by his nostalgia, This tart is the result of trying my own twist on this idea. Yum.

If you love this, or want a less sweetened version of these flavor combos, check out this fancy oatmeal.

Fig & Ricotta Tart w/ Honey

Protein | Fruit | Grain

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Prep Time: 20 minutes

Servings:

Recipe From: Katie’s Conscious Kitchen

Ingredients

Date & Nut Crust

1/2 cup pitted dates packed
1/2 cup raw walnuts
2 Tbsp almond meal or flour of choice

Ricotta

1/2 cup ricotta (I use Kite Hill almond milk ricotta) 4 oz
1/2 tsp vanilla extract
1/8 tsp almond extract
1 tsp honey
Zest of half a lemon about 1 tsp

Toppings

Fresh figs sliced
Blackberries or blueberries
Almonds or pecans chopped
Drizzle of honey
1 grind black pepper optional

Instructions

Add dates and nuts to a food processor and pulse until coarsely ground. Add the almond meal and continue processing until the mixture is holding together.
Press the crust mixture into the bottom of a small tart pan or shallow dish. This is a raw tart and doesn’t get cooked, so it can be any dish.
Mix the ricotta filling in a bowl and fill the tart on top of the crust.
Decoratively arrange figs on the tart. Sprinkle with nuts and drizzle with honey.
One of these tarts is usually too much for me, so I usually share it for a sweet breakfast or dessert.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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Fig & Ricotta Tart w/ Date & Nut Crust