Fig, goat’s curd and honey filo tartlets


  • Serves 6 people

  • 500 gm goat’s curd
  • 275 gm honey
  • 1 tsp ground cinnamon
  • 1 orange, finely grated rind and juice only
  • 1 lemon, finely grated rind and juice only
  • 1 egg
  • 15 filo pastry sheets
  • 90 gm butter, melted and cooled
  • 60 gm raw caster sugar
  • 30 ml dessert wine
  • 8 figs, quartered
  • For dusting: pure icing sugar
01   Preheat oven to 180C. Process curd, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.
02   Place one filo pastry sheet on a clean work surface, brush lightly with butter, scatter with sugar and place another sheet on top. Repeat with three more sheets, then cover with a damp tea towel. Repeat so you have three buttered and sugared filo stacks. Trim each stack into two 15cm squares. Divide ricotta mixture among squares, then spread evenly leaving a 2cm border. Brush borders with butter, fold up sides, pinch corners to seal and bake until pastry is golden and filling sets (15-20 minutes), then cool on a wire rack.
03   Meanwhile, combine juices, dessert wine and remaining honey in a saucepan and stir over medium-high heat until combined. Bring to the boil and simmer until syrupy (8-10 minutes), then set aside to cool.
04   To serve, scatter figs over tarts, drizzle with honey syrup, dust with icing sugar and serve immediately.
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