Ricotta and Almond Tartlets with a Fig and Olive Topping

This is a delicious and indulgent sweet treat that will keep the family begging for more! Simple, easy to make ahead of time – prepare it on the day or freeze ahead of time and bake off when the mood calls. This is a special treat that can be tucked into a picnic hamper, or just enjoyed on a lazy Saturday with a lovely glass of bubbles.

Makes 12 – Serve as a Dessert or on a bed of Rocket for an entrée

2 Sheets Shortcrust Pastry
750 g Fresh Ricotta
200 g Figtree Fig and Olive Tapenade
200 g Flaked Almonds

Grease a 12 berth Muffin tray with Butter. Cut the pastry into discs to fit and blind bake in usual fashion. Put approx. 60g of the Ricotta into each Tartlet case and top with the Fig and Olive Tapenade and Almond flakes. Bake in a pre heated oven of 180 degrees Celsius for 10 minutes and Voila!

Keep in the fridge for a few days and served left overs with clotted cream – if you imagine there will be any!

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