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
honey
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.
Labels:
quick and fresh
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment
Feed Back please !
Or . . .visit our brandnew website.
Grtz. JayDee