MAKE THE PASTA FROLLA

Cup of Yum
1. Place the flour on a work surface and make a hole in the center. Pour in the sugar, lemon zest (optional), salt and eggs at room temperature. Mix and add the cold butter. Knead quickly until the dough is smooth and not sticky.
2. Shape into a loaf, cover it with plastic wrap and let it chill in the refrigerator for at least 1 hour.

MAKE THE RICOTTA CREAM

1. Drain the ricotta in a colander to remove its liquids. Then place the ricotta in a bowl and mix to make it creamy.
2. Finally add the sugar and mix well until smooth.
3. Whip the whipping cream.
4. Add the grated lemon zest and, stirring gently, incorporate the whipped cream into the ricotta.
5. Ricotta cream is ready! Store in the refrigerator until ready to use.

BAKE THE TART CRUST

1. Take the pasta frolla from the refrigerator and roll it out to a thickness of about ½ cm (¼ inch).
2. Place the pasta frolla in a tart mold, lined with baking paper. Preferably with the removable bottom, so you will not have difficulty to pull out the tart once baked.
3. Cut off the excess edges of dough with the help of a rolling pin as in the pictures.
4. Prick the bottom of the tart crust with the prongs of a fork. Then place a sheet of baking paper on the tart crust.
5. Add rice, beans or the special ceramic weights beans for tarts and pies. Bake in a preheated oven at 180°C (350 F) for about 20 minutes.
6. Lift and remove the parchment paper with the weights and let the tart crust bake for another 5 minutes. Finally, take it out of the oven and let the tart crust cool completely.

ASSEMBLE THE PREPARATIONS

1. Only when the pastry shell is cold enough can you go ahead and fill your tart with the ricotta cream. So, pour the cream into the pasta frolla crust with the help of a pastry bag or spoon, leveling it very well.
2. Now you can top the tart with fresh figs. The figs should be well ripe but not too soft. Wash them gently under water and then dry them with a cloth or kitchen paper.
3. You can cut the figs into thin rounds or wedges, as you prefer.
4. Arrange the wedges in concentric circles with the skin side down. Cover the entire surface.
5. Decorate with almond slivers and serve.