Fig, ricotta and raw honey tart

Instructions

1. Preheat the oven to 180°C (fan-forced). In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, almond meal, a generous pinch of salt and the butter. Mix on low speed until the mixture resembles coarse crumbs.
   
2. Combine the sour cream, 1 egg yolk and chilled water in a jug then gradually add the mixture to the mixer while mixing on low speed, until the pastry comes together. Remove the pastry in a ball, then turn onto a bench. Shape into a flattened circle, then refrigerate for 10 minutes.
   
3. Remove the pastry from the fridge and roll into a 25 cm circle, 2.5 cm thick. Transfer to a 25 cm round tin, and lightly press the pastry into the tin. Refrigerate for a further 10 minutes.  Place an extra sheet of baking paper over the pastry and fill with baking beads, then bake for 15 minutes.
   
4. While the pastry is blind baking, make the filling. Warm the honey in a medium saucepan over low heat. Add the figs and stir to coat, then remove from the heat and set aside. Place the remaining filling ingredients into the bowl of a food processor and process until smooth.
   
5. Remove the figs from the honey to a plate, then add the warmed honey to the food processor and blend a second time to combine. Pour the honey cheese mixture into the tart case, then place the figs, cut-side up across the surface of the filling.
   
6. Bake for a further 25 minutes, or until the filling is just set. Remove from the oven, allow to cool, then refrigerate for a minimum of 30 minutes before serving. If chilling overnight, bring the tart to room temperature before serving. Cut the tart into wedges and serve with an extra drizzle of honey and a sprinkle of sea salt flakes.

• If the pastry is crumbly, give it a light knead on the bench before rolling out.,