Spiced fruit & ricotta tarts

Preheat oven to 180°C. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet lightly with oil and sprinkle with half the hazelnut meal. Continue layering with the remaining filo and hazelnut meal, finishing with a layer of filo. Use a sharp knife to cut the filo stack in half lengthways. Cut each filo strip crossways into three even pieces.

Spray six round 8cm (base measurement) tart tins, with removable bases, with oil to lightly grease. Line tins with filo, allowing the edges to overhang. Place the tins on a baking tray. Cover filo bases with non-stick baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 5 minutes. Remove paper and weights, rice or dried beans. Bake for a further 2 minutes or until pastry is golden. Remove from oven and set aside in the tins to cool.

Meanwhile: chop the dried fruit salad into even-sized pieces. Combine water and sugar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the dried fruit, dates, star anise and cinnamon, and bring to the boil. Reduce heat to low and simmer for 5 minutes or until dried fruit is tender. Remove from heat and set aside for 30 minutes to cool.

Use an electric beater to beat the ricotta, icing sugar mixture and orange juice together in a medium bowl until smooth. Remove filo cases from tart tins. Spoon the ricotta mixture evenly among filo cases. Use a slotted spoon to drain the spiced fruit and place on top of the ricotta mixture. Divide tarts among serving plates and serve immediately.