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Fig, goat’s curd and honey filo tartlets

You'll need

500 gm goat’s curd 275 gm honey 1 tsp ground cinnamon 1 orange, finely grated rind and juice only 1 lemon, finely grated rind and juice only 1 egg 15 filo pastry sheets 90 gm butter, melted and cooled 60 gm raw caster sugar 30 ml dessert wine 8 figs, quartered For dusting: pure icing sugar


  • 01
  • Preheat oven to 180C. Process curd, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.
  • 02
  • Place one filo pastry sheet on a clean work surface, brush lightly with butter, scatter with sugar and place another sheet on top. Repeat with three more sheets, then cover with a damp tea towel. Repeat so you have three buttered and sugared filo stacks. Trim each stack into two 15cm squares. Divide ricotta mixture among squares, then spread evenly leaving a 2cm border. Brush borders with butter, fold up sides, pinch corners to seal and bake until pastry is golden and filling sets (15-20 minutes), then cool on a wire rack.
  • 03
  • Meanwhile, combine juices, dessert wine and remaining honey in a saucepan and stir over medium-high heat until combined. Bring to the boil and simmer until syrupy (8-10 minutes), then set aside to cool.
  • 04
  • To serve, scatter figs over tarts, drizzle with honey syrup, dust with icing sugar and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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