Little Ricotta Tartlets

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Little Ricotta Tartlets

From ‘5 Ingredients 10 Minutes’ Print Book page 285

Apart from their flexibility, 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 your 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 they’re delicious either way.

makes 4
takes: 10 minutes
4 oat based cookies
125g (4oz) ricotta
1 large ripe fig, quartered lengthwise (optional)
honey

1. Preheat oven to 200C (400F).

2. 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 still warm from the oven, 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.

3. Divide ricotta between shells. Top each with a fig quarter (if using) and drizzle with honey.

Variations

different fruit – 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 or passion fruit.

other toppings – praline, chopped nuts, shaved chocolate.

microwave / short on time / no oven – just soften the biscuits (cookies) in the microwave for about 60 seconds before using the spoon to carefully mould into little tartlet shapes.

different cookies – 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. Digestives or graham cookies work well.

dairy-free / vegan – use dairy-free cookies and chill a can of unsweetened coconut cream. Replace ricotta with the solid cream from the top of the can, discaring the watery coconut liquid underneath.

different cheese – any creamy soft cheese will work well. Ricotta is my favourite but you could use cream cheese, marscapone or goats curd instead. Even a little blue cheese can be lovely with the honey.

paleo (gluten, grain + dairy-free) – serve figs with honey and coconut cream.

Waste Avoidance Strategy

oat based cookies / honey – keep in the pantry.

ricotta – unopened ricotta in a tub usually has a shelf life of a few weeks. Can be frozen.

fig – will keep in the fridge for weeks. You could freeze.