Fig and goat’s cheese sweet tartlets

Fig and goat’s cheese sweet tartlets
  • 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
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

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.

Recipe By

Louise Pickford

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