500 gmgoat’s curd275 gmhoney1 tspground cinnamon1orange, finely grated rind and juice only 1lemon, finely grated rind and juice only1egg15filo pastry sheets 90 gmbutter, melted and cooled60 gmraw caster sugar30 mldessert wine8figs, quarteredFor dusting:pure icing sugar
Preheat oven to 180C. Process curd, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.
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.
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.
To serve, scatter figs over tarts, drizzle with honey syrup, dust with icing sugar and serve immediately.