Little ricotta tartlets with fig & honey

makes 8

Ingredients:

• 250g (1/2lb) ricotta
• 2 tablespoons sugar
• 8 Butternut Snap cookies or similar
• 2 large ripe figs, quartered lengthwise
• honey

Process:

1. Preheat oven to 200C (400F).
2. Meanwhile, combine ricotta and sugar and stir until smooth.Place cookies on a baking tray smooth side up and warm in the oven for approx 2 minutes, or until soft enough to bend. 
3. While they are warm, carefully mould a soup spoon into the flat side of each cookie to form a little tartlet shell. Allow to cool for a minute.
4. Divide ricotta mixture between shells. Top each with a fig quarter and drizzle with honey.