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Karena Armstrong's Fig, Ricotta and Raw Honey Tart
Ingredients
  • 220 g wholemeal flour
  • 40 g almond meal
  • Sea salt flakes
  • 120 g unsalted butter, chilled and diced
  • 30 g sour cream
  • 1 egg yolk
  • 30 ml water, chilled
  • subheading: For the filling:
  • 240 g honey, plus extra to serve
  • 12 large dried figs, halved
  • 300 g quark
  • 500 g ricotta
  • 3 egg yolks
  • 1 tsp vanilla
  • 50 g sour cream
  •  
  • Resting time 20 minutes
  • Chilling time 1 hour
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