Fig and goat’s cheese sweet tartlets

Name: Fig and goat’s cheese sweet tartlets
Prep time: 40 min
Total time: 40 min
Yield: Serves 8
Cuisine: French recipes
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

Portion size: Serves 8
Hands-on time 40 min, plus cooling
Difficulty: medium

Gluten-free

Vegetarian

Recipe by: Louise Pickford

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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.

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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

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.
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
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.
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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.
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.