Ingredients

• 350g ready rolled puff pastry
• 3 fresh figs, ripe, quartered
• 100g cup feta cheese, cubed 5mm
• 1tbsp TruffleHunter white truffle honey
• Pinch of salt & pepper to season
• Handful of plain flour to dust surface
• Drizzle of TruffleHunter truffle balsamic vinegar
• 10 slices of TruffleHunter fresh black truffles

Method

1. Preheat oven to 180˚C
2. Place puff pastry in the refrigerator to chill to just below room temperature (usually takes 10-15 minutes)
3. Remove pastry from the refrigerators and lay out the pastry on a clean, lightly floured work surface
4. Take a 4cm /1 ½ ‘cutter and create your 12 bases for your tartlets. Place your cut out bases onto a baking tray lined with silicone paper
5. Score a cross hatch effect into the bases leaving a 1cm (1/3 of an inch) border. This border will rise slightly around your tartlet filling
6. Place a few cubes of fetta into the centre of each base and top with a quarter of a fig; now brush/drizzle a generous amount of TruffleHunter White Truffle Honey over each of the fillings. Reserve any leftover honey
7. Place in the oven for 14 minutes, check after 10 minutes. Your pastry should turn golden brown
8. Once cooked, remove from the oven and check that the bottom of the tartlets are crispy and flaky. If they are translucent and greasy, return to the oven and check every 60 seconds until ready
9. Place cooked tartlets on a cooling rack. If there is any honey left mix with equal parts boiling water and brush around the border of the tartlets. This will give you a sticky Danish like finish to your canape
10. Finish with slithers of TruffleHunter Fresh Black Truffle and a drizzle of TruffleHunter Black Truffle Balsamic.