how to make your cooking look as pretty as a picture [5 ingredients | 10 minutes]
[5 ingredients | 10 minutes] 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.
One of the best things about Autumn is that it’s fig season which guided my decision making. But really you could use any fruit you like. Fresh berries would be lovely as would roast stone fruit. Or you could even go tropical with 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.
Apart from their flexilibity, the real beauty of these tarts is that they are just so quick and simple to make but look and taste like you’ve gone to lots of effort – it can be our little secret.
You can either make these before the guests arrive and store in the fridge or whip them up while someone else is clearing the plates from main course. The longer they sit, the softer the tartlet shell will be, but it’s delicious either way.
If you’d prefer you could heat and soften the biscuits in the microwave instead of the oven.
250g (1/2lb) ricotta 2T 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 or so.
Divide ricotta mixture between shells. Top each with a fig quarter and drizzle with honey.