Gorgonzola and Prosciutto Tartlets

Method

1. Preheat oven to 200°C fan forced (220°C conventional). Combine the chopped fig and sherry in a small bowl and microwave for 20 seconds until warm. Set aside.
2. Unroll the pastry and dust with flour. Using an 8cm pastry cutter, cut 12 circles. Place the pastry rounds on a large baking tray, then place a second tray on top (this acts as a weight). Bake for 16-18 minutes, or until the pastry is golden. Remove from the oven and set aside to cool completely.
3. Using hand beaters or a stand mixer, whip the gorgonzola, mascarpone and cream on medium speed until the mixture forms soft peaks when the beaters are lifted. Fold through seasoning to taste and set aside.
4. To assemble the tartlets, add 2 tsp whipped cheese to the base of a tartlet and top with a tablespoon of fig. Take a slice of prosciutto and fold it in half lengthways. Roll it around itself into a flower shape, then place it on top of the fig mixture and serve.

Notes

The pastry rounds, gorgonzola cream and fig mixture can all be prepared separately the night beforehand and put together when ready to serve!

• Place pastry in an airtight container and leave it on the bench overnight.
• Place the fig mixture in a covered bowl on the bench overnight.
• Place the gorgonzola cream in a covered container in the fridge overnight.