Ricotta filo tart with figs, rum and toasted coconut

Method

1. Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the butter and honey in a small saucepan and stir over a gentle heat until melted.
2. Layer the filo sheets into the cake tin one by one, overlapping to cover the base and sides, brushing each layer with the butter and honey. Bake for 20-25 minutes until crisp, then remove and leave to cool.
3. For the filling, soak the gelatine in a small bowl of cold water. Put the ricotta, 3 tbsp of the honey, the vanilla and 1 tbsp rum in a large mixing bowl. Whisk thoroughly using a balloon whisk.
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4. Put a quarter of the ricotta mixture into a small saucepan over a low heat and warm through. Squeeze the water from the gelatine, then add the gelatine to the warm ricotta in the pan and stir using a wooden spoon until dissolved. Add this mixture to the ricotta mixture in the bowl and whisk well. Pour into the cooled pastry base and chill for an hour until set.
5. When ready to serve, mix the remaining 3 tbsp honey and 1 tbsp rum in a small bowl, then toss the quartered figs in the liquid. Tumble them on top of the tart, drizzle with a little extra honey and scatter with coconut flakes to serve.