First step, prepare the pastry. In a bowl mix butter and sugar, then add the eggs, the flour and the grated lemon zest. Knead the dough with the food processor. If you don’t have a food processor, you can knead the dough by hand briefly and gently on a floured surface. Once you have obtained a smooth and non-sticky mixture, wrap it in plastic film and refrigerate for at least two hours. Meanwhile sieve the Ricotta, then add sugar and egg yolks and mix together. Line a baking pan with baking paper, then roll the dough and place it in the pan. Bake for 12 minutes at 180 °C. When done, fill with the Ricotta mix and bake for further 12 minutes or until the crust is golden brown. At this point cut the figs into little slices. Take the tart out of the oven and arrange the figs over the cream to decorate. Serve at room temperature.
What is needed