- 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
- 1Preheat oven to 180C. Process curd, 75gm honey, cinnamon, rinds and egg in a food processor until smooth and set aside.
- 2Place 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.
- 3Meanwhile, 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.
- 4To serve, scatter figs over tarts, drizzle with honey syrup, dust with icing sugar and serve immediately.