Little Ricotta Tartlets with Fig and Honey Recipe

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serves: 2

Taken from 5 Ingredients, 10 Minutes by Jules Clancy (Penguin, £14.99)


  • 250g ricotta
  • 2tbsps sugar
  • 8 digestive biscuits
  • 2 large ripe figs, quartered lengthwise
  • Honey


  • Preheat oven to 200C or soften the biscuits in the microwave for about 20 seconds to save time

  • Combine ricotta and sugar in a small bowl

  • If using oven, place biscuits on a baking tray in the oven for 2 minutes

  • Remove from the oven or microwave. Using a soup spoon and a tea towel, carefully shape the biscuits into little tartlet shells

  • Repeat with the remaining biscuits

  • Divide ricotta mixture equally between tartlet shells

  • Top each with a fig quarter and drizzle with a little honey.

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