Ricotta filo tart with figs, rum and toasted coconut

Ricotta filo tart with figs, rum and toasted coconut
  • Serves icon Serves 8 - 10
  • Time icon 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. 

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. The pastry shell is fragile so take care when handling it. Try pineapple slices in place of figs.

  2. The tart will keep for 2-3 hours covered in the fridge. Remove 30 minutes before serving.

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