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Ricotta filo tart with figs, rum and toasted coconut
- Published: 10 Nov 17
- Updated: 18 Mar 24
Fresh figs always make an impressive dish. Place on top of a creamy rum and ricotta filling, encased in crispy filo pastry, and you have yourself one impressive fig tart.
![Ricotta filo tart with figs, rum and toasted coconut](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/886418-1-eng-GB_sweet-ricotta-tart-768x960.jpg)
Don’t let anything go to waste and find out what to do with leftover coconut flakes.
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Serves 8 - 10
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Hands-on time 40 min, oven time 20-25 min, plus chilling
Ingredients
For the base
- 30g unsalted butter
- 20g clear honey
- 3 sheets filo pastry (we used Jus-Rol), cut in half to form 6 sheets
For the filling
- 3 gelatine leaves (we used Costa Fine Leaf, from Waitrose & Ocado)
- 500g ricotta
- 6 tbsp clear honey, plus extra to serve
- 1 tsp vanilla bean extract
- 2 tbsp dark rum
- 4-5 figs, trimmed and quartered
- Small handful toasted coconut flakes
You’ll also need…
- Shallow 20cm loose-bottomed cake tin, base lined with non-stick baking paper
Method
- Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the butter and honey in a small saucepan and stir over a gentle heat until melted.
- Layer the filo sheets into the cake tin one by one, overlapping to cover the base and sides, brushing each layer with the butter and honey. Bake for 20-25 minutes until crisp, then remove and leave to cool.
- For the filling, soak the gelatine in a small bowl of cold water. Put the ricotta, 3 tbsp of the honey, the vanilla and 1 tbsp rum in a large mixing bowl. Whisk thoroughly using a balloon whisk.
- Put a quarter of the ricotta mixture into a small saucepan over a low heat and warm through. Squeeze the water from the gelatine, then add the gelatine to the warm ricotta in the pan and stir using a wooden spoon until dissolved. Add this mixture to the ricotta mixture in the bowl and whisk well. Pour into the cooled pastry base and chill for an hour until set.
- When ready to serve, mix the remaining 3 tbsp honey and 1 tbsp rum in a small bowl, then toss the quartered figs in the liquid. Tumble them on top of the tart, drizzle with a little extra honey and scatter with coconut flakes to serve.
- Recipe from October 2017 Issue
Nutrition
- Calories
- 188kcals
- Fat
- 9.3g (5.9g saturated)
- Protein
- 6.3g
- Carbohydrates
- 17.6g (11.1g sugars)
- Fibre
- 1.1g
- Salt
- 0.2g
delicious. tips
The pastry shell is fragile so take care when handling it. Try pineapple slices in place of figs.
The tart will keep for 2-3 hours covered in the fridge. Remove 30 minutes before serving.
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