GLOBAL GAS / dessert

Fig Honey Ricotta Tarts

Crisp pastry squares topped with creamy ricotta and figs.

Ingredients

• 320 g ready-rolled puff pastry
• 150 g ricotta
• 2 tbsp honey
• 4 figs, quartered
• 1 lemon, finely grated zest
• 1 egg, beaten

Method

1. Heat the oven to 200°C, 180°C fan. Cut the pastry into four rectangles and place on a lined tray.
2. Score a 1 cm border around each rectangle without cutting through. Prick the centres with a fork.
3. Mix the ricotta with half the honey and the lemon zest. Spread inside the borders and add the figs.
4. Brush the borders with egg and bake for 20–25 minutes, until puffed and golden. Drizzle with the remaining honey.

Keep the pastry chilled until you are ready to assemble.