In her book out earlier this year, Jules Clancy caters to the busy modern lifestyle with Five Ingredients, Ten Minutes . Here, she shares her recipe for something quick, easy, and sumptuous this summer!
Make sure you get your ricotta from a good deli and don’t use the watery ricotta they sell in tubs in the supermarket. You could use any fruit you like. If figs aren’t in season try fresh berries or finely sliced ripe pears, or you could even go tropical with sliced mango and passion fruit. And it’s not limited to fruit toppings – try praline, chopped nuts, even shaved chocolate!
Ingredients: serves two
– 250g Ricotta
– Two tablespoons sugar
– Eight digestive biscuits
– Two large ripe figs,
– Preheat oven to 200°C.
– Meanwhile, combine ricotta and sugar in a small bowl.
– Place four biscuits in the oven for two minutes.
– Remove from the oven.
– Using a soup spoon and a tea towel, carefully shape the biscuits into little tartlet shells.
– Repeat with remaining biscuits.
– Divide ricotta mixture between tartlet shells.
– Top each with a fig quarter and drizzle with honey.
Gluten-free: use gluten-free biscuits, and skip the warming and shaping step as they’ll be more likely to break.
Dairy-free/vegan: use whipped coconut cream in place of the ricotta. Vegans who don’t eat honey can use
maple syrup instead.
Short on time? Don’t worry about warming and shaping the biscuits – just serve them flat with ricotta and
figs on top.
This site uses Akismet to reduce spam. Learn how your comment data is processed.