This recipe is so lovely and light, that it’s perfect for summer or a dinner party as it looks pretty impressive!
- Frylight spray oil
- 1 tbsp of flour
- 4 Sheets of filo pastry
- 2 tbsps melted coconut oil (you can use butter here if you don’t have coconut oil)
- 250g mascarpone
- 150ml double cream
- 1 tbsp of runny honey
- 2 sprigs of finely chopped fresh mint
- salt and pepper
- 6-10 figs (depending on size)
- Handful of chopped pistachios to decorate
- Flan Tin
- Ceramic cooking beans/ uncooked rice
- Baking parchment
- Pastry brush
- Mixing bowl
- Chopping Board and Sharp Knife
- Preheat Heat the oven to 180°C/160°C fan/ gas mark 4
- Spray the flan tin with frylight and then dust with the flour until the whole tin is covered.
- Layer the filo pastry in the tin, brushing melted coconut oil in between each layer. This makes the layers stick together and go nice and crisp too.
- Cover the pastry with a baking parchment and the cooking beans or rice and cook for about 10minutes, until golden.
- In the interim make the filling. Whisk the double cream until it forms soft peaks – the colder the cream is the quicker this will happen.
- Once whisked, mix the cream, mascarpone, honey, mint and salt and pepper together.
- At this point I would check your filo.
- Quarter your figs.
- Once the pastry as cooled, spread the creamy mixture over the base and arrange the figs on top. Finally scatter with pistachios and voila!
If you omit the salt and pepper, and sprinkle the filo pastry with sugar and cinnamon, you can make this into a pudding!