Name: Fig, goat’s curd and honey filo tartlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 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

Fig, goat’s curd and honey filo tartlets

Australian Gourmet Traveller recipe for fig, goat’s curd and honey filo tartlets.

Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

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

Method

Main

1.Preheat oven to 180C. Process curd, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.

2.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.

3.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.

4.To serve, scatter figs over tarts, drizzle with honey syrup, dust with icing sugar and serve immediately.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Lynsey Fryers