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Fig and goat’s cheese sweet tartlets

By: Louise Pickford

Published: 4 May 23
Updated: 25 Mar 24

This is a twist on cheesecake, featuring oats and seeds in the crunchy base and a lightly sweetened goat’s cheese on top. The caramelised figs with a hint of rosewater are totally addictive.

Get figgy with it and discover our favourite fig recipes.

Medium
April 2023

Test kitchen approved

Serves 8
Hands-on time 40 min, plus cooling

This is a twist on cheesecake, featuring oats and seeds in the crunchy base and a lightly sweetened goat’s cheese on top. The caramelised figs with a hint of rosewater are totally addictive.

Get figgy with it and discover our favourite fig recipes.

Nutrition: per serving

Calories: 546kcals
Fat: 39.5g (22.5g saturated
Protein: 14.5g
Carbohydrates: 31.5g (20.3g sugars)
Fibre: 3.1g
Salt: 0.7g

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Ingredients

50g unsalted butter
6 tbsp clear honey
75g mixed seeds (such as sesame, linseed and poppy)
125g porridge oats (gluten-free if they need to be)
350g soft goat’s cheese
200ml double cream
1 tsp vanilla extract

For the figs

55g soft brown sugar
8 large figs, halved
30g unsalted butter
1 tsp rosewater
Sesame seeds to sprinkle

You’ll also need

8 x 10cm tartlet tins

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Method

Heat the oven to 150°C fan/gas 3. Melt the butter and half the honey in a small saucepan and mix the seeds and oats together in a bowl. Once melted, stir it into the oat mixture. Press the mixture into the tartlet tins, put the tins on a baking tray and bake for 10 minutes. Leave to cool completely.
While you wait, put the goat’s cheese, cream, remaining honey and vanilla in a food processor and whizz until softened and smooth. Chill until needed.</li
Heat the grill to high. Put 2 tbsp of the sugar on a plate, shaking it to create a thin even layer. Press each fig, cut-side down, into the sugar, then transfer, cut-side up, to a tray lined with foil. Grill the figs for 2-3 minutes until softened and gold, then leave to cool.

Put the remaining sugar and butter in a small saucepan and heat gently, stirring until bubbling. Add the rosewater, simmer for a few minutes until thickened, then leave to cool.
To serve, remove the tart cases from their tins and put on a serving platter. Spoon or pipe the cheese filling into them, topping each with 2 fig halves. Drizzle over the rosewater sauce and scatter with sesame seeds.