Ricotta filo tart with figs, rum and toasted coconut
- October 2017
- Serves 8 - 10
- Hands-on time 40 min, oven time 20-25 min, plus chilling
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 a masterpiece.
Don’t let anything go to waste and find out what to do with leftover coconut flakes.
- 9.3g (5.9g saturated)
- 17.6g (11.1g sugars)
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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