Blend the QUAKER wholegrain rolled oats to a thin powder. Transfer the oats powder to a large mixing bowl and mix in the cornstarch, the sugars and salt. Kneed in the softened butter. Add the egg and kneed – using your hands - to create an homogenous dough. Form a disk, wrap it in plastic and let it cool in the refrigerator for at least half hour. Remove the dough from the refrigerator and roll it out to create a round sheet. Transfer it in a tart baking form and create a tart shell. Lay a parchment paper in the tart shell and fill it with ceramic baking beans or normal beans. Bling bake it in preheated oven at 150°C for 20 minutes. Remove the beans and let the tart shell cool completely on a cooling rack before you add the filling. For the filling, let the gelatin sheets bloom in cold water for at least 10 minutes. Beat the ricotta cheese and add gradually the heavy cream. Add the confectioners sugar, the contents of the vanilla pod and beat until it has slightly increased in volume. Strain the gelatin leaves. Melt the gelatin, together with the honey, in 2 tablespoons boiling water. Add this to the cream and mix well. Transfer the cream to the tart shell and let it set in the refrigerator for at least one hour. Decorate the tart with quartered figs, hazelnuts and fresh thyme.

by Alexandra Mitsiou