Description

An elegant, no-bake brunch tart featuring a flaky pre-made crust, creamy lemon-vanilla ricotta filling, and topped with fresh figs and honey. It is sophisticated yet easy to assemble and perfect for make-ahead hosting.

Ingredients

Scale

1 Pre-made Pie Crust (1 package, thawed, all-butter)
1 Egg (for egg wash)
1 tablespoon Sesame Seeds or Poppy Seeds (optional)
15 oz Whole Milk Ricotta Cheese (about 425g)
1/3 cup Honey (mild variety like clover or orange blossom)
1 Lemon (zest and juice)
1 Teaspoon Vanilla Extract (pure)
Pinch of Salt (sea salt)
1/4 cup Powdered Sugar (30g)
8–10 Fresh Figs (soft, ripe)
Extra Honey (for drizzling)
Fresh Mint Leaves (optional, for garnish)

Instructions

Preheat oven to 375°F (190°C). Unroll the pre-made pie crust into a 9-inch pie dish, pressing gently into edges without stretching.
Trim excess dough, prick the bottom with a fork (docking), brush with egg wash, and sprinkle with sesame or poppy seeds if using.
Blind bake the crust for 15-18 minutes until golden brown and set. Cover edges with foil if browning too fast. Let cool completely on a wire rack.
In a medium bowl, combine ricotta, honey, lemon zest, lemon juice, vanilla extract, powdered sugar, and salt.
Whisk vigorously or use a hand mixer on low speed until the mixture is smooth, creamy, and lump-free.
Spread the ricotta mixture evenly over the cooled crust.
Slice fresh figs into quarters or halves and arrange them on top of the ricotta in a circular pattern, overlapping slightly.
Drizzle the tart with extra honey.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow flavors to meld and filling to set.
Garnish with fresh mint leaves before serving. Slice with a sharp knife.

Notes

Ensure figs are ripe and soft for the best texture. Do not skip the lemon zest as it cuts the richness of the ricotta. The tart must be chilled thoroughly to set properly. Do not freeze as the ricotta will separate. For a gluten-free version, use a gluten-free pie crust. For dairy-free, substitute with coconut ricotta and maple syrup.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 180
Fat: 12
Saturated Fat: 5
Carbohydrates: 35
Fiber: 3
Protein: 8

Keywords: fresh fig tart, ricotta tart, honey ricotta, brunch recipe, no-bake dessert, elegant brunch, fig dessert, easy tart