Simon Rimmer Ricotta Filo Tart With Candied Pecans recipe on Sunday Brunch

Simon Rimmer served up a delicious Ricotta Filo Tart With Candied Pecans on Sunday Brunch.

The ingredients are: 6 sheets filo and 50g butter, melted with 30g honey.

For the filling: 3 gelatin sheets, soaked in cold water, 500g ricotta, 150g honey, tsp vanilla, 100g pecans, 7ml water, pinch sea salt and 25g soft dark brown sugar.

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