Ricotta Filo Tart With Figs and Rum

  • Difficulty: Medium
  • 40 minutes
  • 6 servings

Who’s in for a dessert? One that is both creamy and flaky. We achieve this by using phyllo pastry sheets as a base and then, filling them with a soft honey-sweetened rum-flavored ricotta mixture. Topping everything with raw figs and coconut flakes will just make things way better.

Ingredients Needed for Ricotta Filo Tart With Figs and Rum

2 ounces butter
7 tablespoons honey
4 phyllo sheets
2 gelatin sheets
1 pound ricotta
1 teaspoon vanilla extract
1 1/2 ounce rum
3 figs, quartered
coconut flakes

How to Cook Ricotta Filo Tart With Figs and Rum

  1. Add the butter to a pot over low heat and melt it while continuously stirring.
  2. Mix in 2 tablespoons of honey, then cook and stir for 5 minutes.
  3. Coat a tart pan with sweetened melted butter, then layer and coat the phyllo sheets.
  4. Bake for 10 minutes at 360⁰F/180⁰C.
  5. Fill a smaller bowl with water and add the 2 gelatin sheets to it. Soak them for 10 minutes or so.
  6. Add the ricotta, vanilla extract, and rum to a pot. Mix until even.
  7. Remove the baked phyllo from the oven and let it cool.
  8. Fill it with the ricotta mixture and evenly spread it.
  9. Top with coconut flakes and figs, then serve.

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