Friday, January 20, 2012

little ricotta tartlets with fig & honey

little ricotta tartlets with fig  &   honey
makes 8

The secret to  these  little tartlets  is to  find a  good  biscuit  (cookie) to use  as the ’shell’. I’ve used  Butternut  Snap  cookies  which are a sweet oat-based biscuit similar to an ANZAC. Feel free to substitute with your favourite oat (oatmeal) cookie.
You could use any fruit you like. Fresh berries would be lovely as would roast stone fruit. Or even sliced mango and passionfruit. And it’s not limited to  just  fruit toppings –  praline,  chopped nuts,  even  shaved chocolate. I need to make these tarts again, soon.
250g (1/2lb) ricotta
2 tablespoons sugar
8 Butternut Snap  cookies  or similar
2 large ripe figs, quartered lengthwise
Preheat oven to 200C (400F).
Meanwhile, combine ricotta and sugar and stir until smooth.
Place cookies on a baking tray smooth side up and warm in the oven for approx 2 minutes, or until soft enough to bend.
While they are warm, carefully mould a soup  spoon into the flat side
of each cookie to form a little tartlet shell. Allow to cool for a minute.
Divide ricotta mixture between shells. Top each with a fig quarter and drizzle with honey.

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