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Figs, filo and honey on a baked cheesecake base

Eric Lanlard from Great Food Live
Juicy figs and honey top a rich creamy filled pastry case edged with crisp buttery filo pastry in Eric Landlard's sensational recipe

Figs, filo and honey on a baked cheesecake base

Method

1. Preheat the oven to 180C/gas 4.

2. Using a pastry brush, brush the sheets of filo pastry dough with the butter.

3. Crumple the filo dough sheets and attach them around the edge of the pastry shell. Dust generously with the icing sugar.

4. In a bowl mix together the yogurt, sugar, egg yolks and cinnamon. Spoon the mixture into the pastry case.

5. Arrange the fig quarters on the top of the mixture.

6. Cook for 25-30 minutes until the pastry is golden.

7. While still warm drizzle the honey over the figs and sprinkle over the pistachios.

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Serves: 4-6

Prep: 20 min
Cook: 30 min

Ingredients

For the pastry case

100g unsalted Butter, melted
200g Filo pastry
1x22 cm uncooked sweet pastry case

For the filling

50g icing sugar
200g thick Greek yogurt
100g caster sugar
4 egg yolks
1 tsp ground cinnamon
8-10 ripe figs, quartered
150g clear honey
50g pistachio nuts, chopped