Ricotta filo tart with figs, rum and toasted coconut

Fresh figs always make an impressive dish. Place on top of a creamy rum and ricotta filling, encased in crispy filo pastry, and you have yourself one impressive fig tart.

Don’t let anything go to waste and find out what to do with leftover coconut flakes. 

  • Serves 8 - 10
  • Hands-on time 40 min, oven time 20-25 min, plus chilling

Nutrition

Calories
188kcals
Fat
9.3g (5.9g saturated)
Protein
6.3g
Carbohydrates
17.6g (11.1g sugars)
Fibre
1.1g
Salt
0.2g

delicious. tips

  1. The pastry shell is fragile so take care when handling it. Try pineapple slices in place of figs.

  2. The tart will keep for 2-3 hours covered in the fridge. Remove 30 minutes before serving.

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