Fig and Port Tartlets

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 6m
  • Ready In : 21m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie


  • 1 (12-ounce) jars royal fig preserves
  • 1/4 cup port
  • 1 package pre-made mini phyllo tart shells (recommended: Athens)
  • 2 cup whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon extract
  • Ground cinnamon, for dusting
  • Powdered sugar, for dusting


Step 1

Combine preserves and port in a small saucepan. Heat over medium heat until thickened, about 6 minutes. Remove from heat and set aside to cool.

Step 2

Fill each tart shell with 1 tablespoon fig/port mixture.

Step 3

Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.

Step 4

Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *