Mini Fig & Feta Tarts
By Chef Steph @stephthesommelier
Published on November 19, 2025
Mini tarts filled with sweet golden fig preserve and topped with a creamy whipped feta "frosting" for an elegant sweet-and-savoury holiday treat.Time and servings
45 minsTotal time
18Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 18 (1 package) frozen mini tart shells
- 1/2 cup golden fig and honey preserve
- 200g feta cheese in brine, drained
- 1/4 cup ricotta cheese
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1-2 tbsp heavy cream (as needed for consistency)
- Chopped pistachios
- Lemon zest
Directions
9 stepsBake tart shells
Step 1
Preheat oven to 375°F and line a large baking sheet with parchment paper.Step 2
Remove mini tart shells from the freezer and arrange on the prepared baking sheet.Step 3
Allow tart shells to defrost for 5-10 minutes, then bake at 375 F for 10-12 minutes. Remove tart shells from the oven and allow to cool completely (about 20-30 minutes).
Make the whipped feta
Step 1
Add drained feta, ricotta, lemon juice, and honey to a food processor.Step 2
Blend until completely smooth and creamy, 1-2 minutes. If the mixture is too thick to pipe, add cream 1 tablespoon at a time until it reaches a thick frosting consistency.Step 3
Transfer to a piping bag (or use a zip-top bag with the corner cut off). Refrigerate until ready to use.
Assemble
Step 1
Spoon approximately 1 teaspoon of fig preserve into each tart shell.Step 2
Pipe the whipped feta over the preserve in a swirl pattern, as you would frost a cupcake.Step 3
Garnish with chopped pistachios and lemon zest.