Roasted Figs

Cup of Yum
1. Preheat oven to 375°F.
2. Line a quarter sheet pan with parchment paper and set aside.
3. Cut off the stem of each fig, and then cut each fig in half, lengthwise. Place the figs on the parchment paper.
4. Drizzle the figs with honey, and sherry, and sprinkle with the black pepper. Toss gently to combine.
5. Place the figs in the oven and roast for 20 - 30 minutes, until the figs start to caramelize on the surface.
6. Remove from the oven and let them cool. Use immediately OR store in an air-tight container in the the fridge for up to 5 days.

Herbed Goat Cheese Filling

1. Place all the ingredients in a bowl and use a spoon to mix everything together. Adjust the amount of cream you add depending on the consistency that you prefer. The cheese filling should be creamy and pipeable.
2. Place the goat cheese in an uncut piping bag, or an air-tight container and store in the fridge for up to 2 days.

Assembling the Tartlets (best assembled just before serving, but can be kept for up to an hour without getting soggy).

1. Place the mini phyllo cups on a tray.
2. Snip off the edge of the goat cheese filled piping bag. You can attach an open star tip if you like, but a round opening is perfectly fine too.
3. Pipe the goat cheese filling into each of the phyllo cups. Top with one half of a roasted fig. Drizzle with honey before serving.