// Fig and ricotta crumble

Crispy and creamy

Crispy, creamy and delicious crumble with ricotta cream and homemade black fig jam 💜😋... it is an ideal combination, I encourage you to try it 😋😋😋🤗

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

🥣200g butter at room temperature

🍭180g icing sugar

🥚3 yolks @pazodevilane

🥄1tsp vanilla essence

🌾360g plain flour or pastry flour

🥄12g baking powder @royal_postres

Ingredients: Filling

🥣250g ricotta

🥚1 egg @pazodevilane

🍭80g sugar

🥄Lemon zest

🥄1 small tsp vanilla essence

🍶150ml whipping cream 38%FM

💜400g of fig jam (I made it homemade with black figs) but you can use purchased

Ingredients: Homemade fig jam

💜650g/700g skinless figs (cleaned and cut)

🍬80g sugar

🥄1tsp pectin or agar agar

Elaboration: Fig jam

💜Wash, peel and cut the figs into pieces

💜Put the figs and sugar in a saucepan and cook

💜Add the pectin when you see that the jam begins to thicken

💜Cook to the point you like

💜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 the ingredients are well integrated.

🌸Add the cream and beat until it is integrated and a dense cream is left.

Elaboration: Crumble dough and assembly

🥧Beat the butter

🥧Add the sugar and beat until well combined.

🥧Add the yolks and vanilla. Shake

🥧Add the sifted flour along with the baking powder. Beat or mix well, it will be a sandy dough

🥧Separate 300g of the total dough (crumble for the topping)

🥧Grease and put baking paper in the mold and cover with the rest of the dough (base and approx. 2 cm on the sides)

🥧Cover with a layer of ricotta cream, a layer of fig jam and cover with the reserved crumble (300g)

🥧Bake at 170°C for approx. 30/35min. heat up and down

🥧Let it cool well, unmold and enjoy 😋💚

Note

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

I hope you enjoy this crunchy and creamy recipe with figs and ricotta!!!