Fig and goat’s cheese sweet tartlets

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.