Ingredients

• 2 rolled out sheets of 230 g each.
• 125 g ricotta
• 8 figs
• caster sugar
• vanilla
• lemon
• butter
• powdered sugar
• berries
• mint

To prepare the puff pastry tartlets with ricotta and figs, mix the ricotta with the seeds of 1/2 vanilla pod and the grated zest of 1/2 lemon.
Brush one sheet of water, sprinkle it with granulated sugar, then overlap the other sheet. Press to glue them and let the air out.
cut out into the pastry 8 discs (ø 8 cm) and prick them.
Arrange in the center of each 1 teaspoon of ricotta, then place 1 fig on it, pressing it lightly on the ricotta base.
Brush melted butter figs and sprinkle with granulated sugar.
bake the tartlets at 200 ° C for about 25 minutes.
Remove from the oven the tartlets. To give variety, cut some figs into slices, others into slices, others peel them partially, still others cut them into slices leaving them attached on the top. Put the figs back into the tartlets and decorate them with berries, mint leaves and a sprinkling of icing sugar.

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