First of all, take a bowl and pour some flour in it with yeast, lemon zest, sugar and softened butter.

Knead everything with your hands in order to obtain a crumbled mixture. Add the eggs step by step by kneading the mixture. Form an homogeneous ball, wrap it in transparent cling film and let it rest in the fridge for about 1 hour.

Now pour the ricotta in a bowl with some sugar and whisk everything until you obtain a homogenous cream. Then let it rest in the fridge.

Crush the nuts with help of a mixer and cut the figs into thin slices.

At this point take the shortcrust pastry, roll it out and line a 22cm buttered tray. Riddle the base and pour the previously prepared ricotta cream on it.

Now bake at 180°C for about 40 minutes. Once ready, take it out of the oven, let it cool down and garnish it with slices of figs.