Ricotta and Fig Tart

Cream the butter and sugar, add the eggs with vanilla and salt, then incorporate the flour mixed with baking powder.
Mix briefly and chill immediately.

Bring the milk and cream to a boil.
Meanwhile, whisk together the eggs, egg white, sugar, and finally the cornstarch.
Combine with the boiling milk and cream and cook over heat like a classic pastry cream.

Allow to thicken, remove from the heat, and transfer to a bowl.
Cool to about 70°C, whisking continuously.

Add the ricotta and mix until smooth and creamy.

Cut the figs into cubes, mix with sugars and cinnamon, bring to a boil, then leave to infuse overnight.
Bring back to a boil and cook until 60° Brix.
Add the chopped candied orange, then store in the refrigerator.

Mix all ingredients until crumbly.
Refrigerate.

Line the moulds with the shortcrust pastry and chill to firm up.
Spread fig jam on the base, cover with ricotta cream, then sprinkle with streusel.
Bake at 170°C.
Decorate as desired.