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Ricotta filo tart with figs, rum and toasted coconut

Name: Ricotta filo tart with figs, rum and toasted coconut
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 8 - 10
Cuisine: Italian recipes
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

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.

Don’t let anything go to waste and find out what to do with leftover coconut flakes.

Medium
October 2017

Test kitchen approved

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 one impressive fig tart.

Don’t let anything go to waste and find out what to do with leftover coconut flakes.

Nutrition: For 10

Calories: 188kcals
Fat: 9.3g (5.9g saturated)
Protein: 6.3g
Carbohydrates: 17.6g (11.1g sugars)
Fibre: 1.1g
Salt: 0.2g

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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

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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

Nutrition: per serving

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.