Fig, Berry and Sheep’s Milk Cream Tart

A few days ago, browsing through the specialty cheese section at Whole Foods, I found a new kind of spreadable sheep’s milk cheese that I have never seen before. It is from Spain, but I didn’t recognize it. That doesn’t really surprise me given the tremendous amount of different cheeses that are produced in different regions of Spain. It is called MitiCrema and it is hard to describe. Because the cheese came in a small jar similar to the devonshire cream jars, I was expecting a semi-liquid, slightly sweet and mild cheese. Far from it. It is strong, salty, a bit crumbly… far from what I expected.

I also spotted the first organic figs from California and gooseberries. I have been waiting anxiously for figs and currants. Figs are here, but no currants in sight yet. But I will keep waiting.

I am a huge fig fan. When I was little, my grandparents had an enormous fig tree right by their front door and every September, we picked the super sweet figs right by their door step. I can still smell it… I was surprised when I moved to the US and I found figs in the supermarket in June. I always thought figs could only be picked in September. It was funny how my grandparents’ fig tree was… September 1st came and it was full of fruit, but when the month came to a close, it was like the tree said… “Oh no, no more figs, all done”. Very European.

I made these tarts for brunch. I had some chocolate short dough leftover so I used that as the tart base, but any dough can be used really. Line the tart shells with the dough and refrigerate overnight. Bake them at 350F the next day. If the dough has been chilled overnight, there is no need to use beans or pie weights, I promise. If the dough has rested enough and it has not been overmix to begin with, the dough will not shrink in the oven.

Sheep’s Milk Cream

75 grams organic heavy cream
30 grams sheep’s milk spreadable cheese or goat cheese
2 tsp honey

Whip all ingredients with an electric mixer until semi-stiff peaks are formed. Fill the pre-baked tart shells with the cream and top with figs, berries, mint or any other fruit or herb you like.

This summer has turned out to be a busy one and finding time to spend in the kitchen is harder and harder. There are many exciting things going on in my life, most of them not food or blog related, so blogging has taken a bit of a break. I do not want to abandon this venue completely since I love it so much, but forgive me if I have not been posting as frequently or if I have not been visiting my favorite blogs as regularly. I think I will be back with full force soon. I hope you are enjoying your summer too!

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64 Responses to “Fig, Berry and Sheep’s Milk Cream Tart”

  1. Christy says:

    What are those pretty flowers you have in the photos? Those are beautiful, and so is the way you arranged the fruits and flowers and leaves on top of the tart! They look like a painting!!

    I guess blogging is harder during the summer months where there are just too many things to do outside than the short summer months allow for. Enjoy your summer, and when you get back to regular blogging, I shall be waiting here.

  2. Mrs.French says:

    Your most colorful post to date…stunning!

  3. Such a beautiful dessert for summertime! I love how the filling has only 3 ingredients!

  4. Tartelette says:

    *thud* I think I hurt my forehead on the screen.
    Your most perfect diptych to date :)

  5. cookemila says:

    aran espero que lo que te tiene ocupada te llene tu vida como tu nos llenas cada vez que entras y pones una delicia de este tipo…me encanta la combinacion de queso, chocolate y frutas…que es el miticrema?me he quedado intrigada, el queso crema de oveja?aqui todavia no hay higos y las frutas del bosque todavia no estan en pleno esplendor porque con las lluvias todo lleva retraso…me imagino que este será un bonito postre para el principio de otoño aunque no me gustaria tener que esperar tanto…porque seguro y espero que pongas muchas mas cosas ricas y yo las haga…besos

  6. Eva says:

    This is so beautiful! Can’t decide what I admire most: your ability to create these pastries or to capture their beauty on camera..;-)

  7. Meeta says:

    Simply spectacular! Lovely colorful treats!

  8. Bea says:

    Adorable Aran. This is totally my type of dessert. Love it!

  9. nicisme says:

    Really colourful – I think this is a fruit lover’s dream!

  10. ainara says:

    Jo qué bonito Aran…
    Un mosu, ainara

  11. Aran says:

    Thank you everyone!

    Christy- I don’t know what flowers they are… sorry… I also got them at Whole Foods the same days I got everything else. I don’t have a green thumb… I will ask next time I go if I see them there.

    Cookemila- No se como se llama en Espana porque yo tampoco lo conocia. Me parece que MitiCrema es el nombre comercial ya que Mitica es la empresa que exporta un monton de productos europeos pero la verdad no se. Es como crema de oveja, salada. Cuando vaya a casa si lo encuentro, te aviso.

  12. Nice blog content..loved reading the posts. Greetings to you from Botswana !

  13. GORGEOUS!!!!

    I saw currants at Trader Joe’s the other day and I wanted to buy them so badly…I didn’t. I’m still on the lookout for gooseberries. I have an ice cream recipe with gooseberries and elderflower cordial that I’ve been dying to try.

  14. Pero que pinta tiene!!
    Mi estomago hace tanto ruido que me mira toda la oficina. ¿Se escucha desde allí?
    Gracias por estas recetas tan maravillosas

  15. Bridget says:


    These are so, so beautiful! The pictures really belong in a book!

    I am embarrassed to admit that I have never eaten a fresh fig. There is an orchard near here that has pick-your-own figs, but I’ve never gone because I don’t know what to do with them. :) Any more suggestions for a fig newbie?!?

  16. Aran says:

    Hi Bridget-

    First of all, you need to go there and pick some. Once you have had a fig straight from a tree, you will never go back. It’s pure sweetness.

    I like to eat them fresh but as for baking with them, tarts obviously are great but my favorite thing is to make jam out of them. They have tons of natural sugar and they preserve really well. Then you can fill cookies and another favorite in my family are fig bars. The same raspberry bar recipes you see a lot with a crumb topping but instead of raspberry jam using a fig compote or preserves that you can make at home.

    I also think they are great with savory dishes like pork chops and they definitely belong on a cheese tray.

    I hope that was helpful!

  17. Y says:

    Such beautiful colours, Aran! I love figs, especially with blue cheese, or roasted with balsamic. Hope you have a wonderful Summer, and look forward to your return to the blogging world :)

  18. Roberto N. says:

    I remember getting some Mitica goat cheese back when I was in Maestro. It was called Miticapra and it was decent.

    This looks amazing, as always. This blog is an inspiration source.

  19. nadia says:

    I am speechless and i am getting on a plane!!!
    this looks like what i dream heaven to be!!!

  20. CFF says:

    These are the most gorgeous tarts I’ve ever seen. Stunning!

  21. Aran tus fotos me han dejado sin palabras! Estan preciosas las tartitas, me encantan los higos.

  22. ana dane says:

    sheep’s milk cheese- could it be the world’s single best food? from savory to sweet, it always delights.

    we’re lucky enough here in nyc to have the currants coming in droves. they just started appearing at the farmer’s markets last week- i have to start cooking with them asap.

  23. Dédalus says:

    Argi daukat, Aran: Hona etorri behar da jan eta gero. Bestela zure sormenak ikustea, jasanezina iruditzen zait…

    Muxu bat.

  24. I think this is my most visually favourite post to date. It is utterly stunning. Also I too am a huge fan of figs, figs w/ prosciutto figs with honey and ricotta, fig
    Seriously though, this post is a real stunner!

  25. Madam Chow says:

    Your photos are exquisite. And I too have fond memories of a fig tree – my aunt’s in California.

  26. I can envision this working so well with the sheep’s cheese. That musky, grassy flavour is beautiful with fresh fruits, isn’t it?

  27. Ivy says:

    oh my gosh! These are soooo lovely and summery. I can smell them from here. Are those gooseberries! Wow!
    You truly are amazing. :)

  28. Awe inspiring! I want your produce…and the tart, of course!

  29. dia says:

    Aran, you make a rainy, dreary day seem almost bearable just looking at this creation of yours. Figs are such a wonderful fruit, it brings so much nostalgia to me, I grew up surronded with fig trees, only we had them (in Egypt) long before September, all summer this was our breakfast, a tray full of just picked figs.. oh! what memories this brings.

  30. cakebrain says:

    I think these tarts are the epitome of tart beauty. Your pictures are amazing! I’m sure they taste as they look!

  31. Chocolate short dough???
    Heavy cream???
    This is the most lucious tart I’ve ever seen.
    I can’t even think straight my mouth is watering so much…
    Can I adopt you????

  32. Vanille says:

    Wow ! They are so lovely ! D’une fraîcheur ces tartes ! And I love fig !

  33. chefectomy says:


    What a beautiful post. I have seen the product at WF several months ago and didn’t know what to do with it either – you sure did, it looks simply delicious. Mitica makes several fantastic Spanish cheeses, including Mahon, a cows milk cheese, that is mild and flavorful.

    Thanks for the post, just lovely.


  34. Peabody says:

    Oh how I love those pictures. Truly some of your best!

  35. Camille says:

    Wow! You are indeed an artist and your talent is to be admired with great respect.

  36. Angela says:

    I’m a huge fig fan too and am delighted to see that they are in season again. Thanks for the recipe and the inspiring photos. They are beautifully chaotic.

  37. If I was as talented as you, I would be cooking and shooting photographs all day. These tarts are simply “out of this world!!!!!”

  38. cindy* says:

    beautiful aran! i saw this on tastespotting and i thought to myself, “pretty! i bet this is aran…” and it was. simply gorgeous.

  39. ChichaJo says:

    These are almost unbearably pretty! I can’t help but smile and sigh as I gaze at them :) And with sheep’s milk cheese and figs…heaven!

  40. Kim says:

    Figs are my all time favorite and who can resist a tart. The range of your photography is truly amazing, but then you also have the most exquisite desserts to photograph-this makes a combination not to be missed.

  41. I smiled from ear to ear as soon as the images of these tarts popped onto my screen—so so beautiful Aran…looks and sounds like heaven.

  42. Oh and figs—figs, i think the most romantic of the fruits…your memory of the tree is so nice!

  43. nadia says:

    I think these images should come with a warning

    ” beware these images will have you going around in circles saying things like figs, sheep’s milk, raspberries, gooseberries…..they will have you waking up in the middle of the night in a cold sweat looking under your pillow for the tart fairy” they will have you looking at all other foods with a blank stare…..”

  44. Rachel says:

    Fantastic pictures! Lovely food/photo porn. lol : )
    I just wanted to say too, as to the kind of flowers those are, I am fairly sure those are phlox.

  45. How gorgeous and playful and magical. Your fruit looks like the stuff of dreams. I’d kill for gooseberries!

  46. Alexa says:

    This is pure beauty! Like watching a symphony unfold before your eyes. Wow…

  47. Jen Yu says:

    These are so utterly beautiful. I can’t decide if they look delicious enough to eat or pretty enough to wear? I love it either way.

  48. giz says:

    So impressive – what a colourful and gorgeous looking tart. This tart needs to be on the front cover of a foodie magazine. Do it!!!

  49. Elra says:

    These are beautiful tarts and I like the sound of milk jam!

  50. I can only “join the club” of admiring readers. GORGEOUS!

    I wish our next Whole Foods would be at a reasonable distance but a visit has to remain a rare treat…

  51. oh la la damn your photos are as stunning as Beas! (i saw she already was here–so whe won’t see this. tee hee) we need to get you over to a magazine!

    sheep’s milk is amazing if you are trying to please lactose-intolerant people, some of ~those~ people can handle sheep and goat milk, so i think i will make your tart for my sister. merci beaucoup!


  52. pia says:

    speechless. you make my mouth water and my mind abuzz with inspiration every time. this one takes the cake!!

  53. Suzana says:

    Those are beautiful, and I’m sure very delicious! Have a great summer, Aran.

  54. katrina says:

    How stunning! You mentioned this could be savory too? Oh, that would be gorgeous with lamb!( without the honey, obviously)…..wonderful!

  55. I love the look of these and wish I could find that cheese! I’ll have to try something similar with goat cheese…I’ve been meaning to for far too long

  56. Ginny says:

    This looks amazing! Such beautiful photos! I love figs!

  57. Haley says:

    We would like to feature this recipe on our blog. Please email if interested. Thanks :)


  58. vana chupp says:

    these are so pretty i just want to paint something like this….

  59. Dayna says:

    Stunning shots.
    Beautiful colours!

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