Fig and goat’s cheese sweet tartlets

Fig and goat’s cheese sweet tartlets

This is a twist on cheesecake, featuring oats and seeds in the crunchy base and a lightly sweetened goat’s cheese on top. The caramelised figs with a hint of rosewater are totally addictive.

Fig and goat’s cheese sweet tartlets

Get figgy with it and discover our favourite fig recipes.

  • Serves icon Serves 8
  • Time icon Hands-on time 40 min, plus cooling

This is a twist on cheesecake, featuring oats and seeds in the crunchy base and a lightly sweetened goat’s cheese on top. The caramelised figs with a hint of rosewater are totally addictive.

Get figgy with it and discover our favourite fig recipes.

Nutrition: per serving

Calories
546kcals
Fat
39.5g (22.5g saturated
Protein
14.5g
Carbohydrates
31.5g (20.3g sugars)
Fibre
3.1g
Salt
0.7g

Ingredients

  • 50g unsalted butter
  • 6 tbsp clear honey
  • 75g mixed seeds (such as sesame, linseed and poppy)
  • 125g porridge oats (gluten-free if they need to be)
  • 350g soft goat’s cheese
  • 200ml double cream
  • 1 tsp vanilla extract

For the figs

  • 55g soft brown sugar
  • 8 large figs, halved
  • 30g unsalted butter
  • 1 tsp rosewater
  • Sesame seeds to sprinkle

You’ll also need

  • 8 x 10cm tartlet tins
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Method

  1. Heat the oven to 150°C fan/gas 3. Melt the butter and half the honey in a small saucepan and mix the seeds and oats together in a bowl. Once melted, stir it into the oat mixture. Press the mixture into the tartlet tins, put the tins on a baking tray and bake for 10 minutes. Leave to cool completely.
  2. While you wait, put the goat’s cheese, cream, remaining honey and vanilla in a food processor and whizz until softened and smooth. Chill until needed.</li
  3. Heat the grill to high. Put 2 tbsp of the sugar on a plate, shaking it to create a thin even layer. Press each fig, cut-side down, into the sugar, then transfer, cut-side up, to a tray lined with foil. Grill the figs for 2-3 minutes until softened and gold, then leave to cool.
  4. Put the remaining sugar and butter in a small saucepan and heat gently, stirring until bubbling. Add the rosewater, simmer for a few minutes until thickened, then leave to cool.
  5. To serve, remove the tart cases from their tins and put on a serving platter. Spoon or pipe the cheese filling into them, topping each with 2 fig halves. Drizzle over the rosewater sauce and scatter with sesame seeds.

Nutrition

Nutrition: per serving
Calories
546kcals
Fat
39.5g (22.5g saturated
Protein
14.5g
Carbohydrates
31.5g (20.3g sugars)
Fibre
3.1g
Salt
0.7g

Buy ingredients online

Recipe By:

Louise Pickford

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