Chocolate Fig Tarts

Fresh figs are nestled in a dark chocolate ganache made with coconut milk and an almond flour press-in crust.

chocolate fig tarts, chocolate tart recipe, fig recipe

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Late summer and early fall are high season for figs, which means fat, tender and delicately sweet specimens are in abundance at the market right now. 

Of all the fruit that comes into season during this time, I can never resist figs. Long regarded with high esteem throughout the world, the fig tree is a symbol of plenty, fertility, and sweetness.  

The benefits of this prized fruit hail as far back as 52-113 AD when Pliny the Elder (the Roman writer) declared: “Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” green figs, fresh figs, Calimyrna figs Pin It

While his theory remains to be proven we know that this exquisite fruit is a good source of potassium, calcium, as well as fiber; and, to be honest, I’ll take any excuse to indulge.

Figs come in many varieties but two of the most commonly found in California are: Calimyrna and Black Mission figs.   Calimyrna’s have a greenish-yellow skin and a mild almost nutty taste.   Black Mission’s are a deep purple-black when ripe.   Fragrant and firm, they are generally the most full-flavored.

Soft and slightly gritty with the tiniest of seeds, fresh figs are ephemeral in nature with only a brief window when they are at their most glorious.


Although I’ve been seeing plenty of both kinds lately, it was the Calimyrnas that caught my eye the other day.  They were plump, fat, golden-green orbs, bulging at the sides.  Lusciously sweet, the inside revealed a flesh that ranged from a pale pink blush to a deep rose stain.

What I love about figs is their chameleon-like nature.  They have an ability to subtly elevate and compliment both savory and sweet dishes.  You can serve them simply with a drizzle of honey and yogurt, or pair them with cheese and wine.

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Figs also love to be in the company of chocolate so I paired mine with a dark chocolate coconut milk ganache in an almond tart crust.  The process is reassuringly easy: a press-in crust filled with a quick ganache, chilled and dusted with cocoa.

Some honey for sweetness, and a short stay under the broiler to caramelize and concentrate the flavors, and the ripe slices of figs are tucked away underneath a thick coating of chocolate ganache.  After a rest in the fridge to firm up, this dense and silky tart is ready to serve.

Serves Serves 4

Chocolate Fig Tarts Recipe

Fresh figs are paired with a dark chocolate coconut milk ganache and an easy press-in almond tart crust and dusted with cocoa.

40 minPrep Time

20 minCook Time

1 hrTotal Time

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    For the crust:
  • 125g /1 cup of almond flour or almond meal
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon baking soda
  • 45g/ 3 Tablespoons of honey (2TB (30g) for the crust and 1TB (15g) for the broiled figs)
  • 28g/ 2 Tablespoons of coconut oil, melted
  • For the fig layer and topping:
  • 12 fresh figs (any variety)
  • For the ganache:
  • 80 g dark chocolate, coarsely chopped
  • 80ml/ 1/3 cup coconut milk


  1. Grease 4 to 5 small tartlet pans.
  2. Place the almond flour/almond meal, salt and baking soda into a large bowl. Add the 2 Tablespoons of honey and melted coconut oil and blend together with a fork until everything comes together, about two minutes.
  3. Form the dough into 4 to 5 small balls, and press evenly into the tartlet pans with your fingers.
  4. Let the dough firm and chill in the fridge for at least 20 minutes before baking.
  5. Preheat oven to 350 F.
  6. Bake for 10-12 minutes, or until the edges are golden but not dark. Remove from oven and set aside.
  7. Preheat your broiler and set the top rack as close to the heating element as possible.
  8. Rinse the figs and pat dry. Cut off stems and slice half of the figs crosswise into slices, and the other half into quarters.
  9. Lay the figs, cut side up, on a lined baking sheet. Drizzle the cut side of the figs with the remaining 1 Tablespoon of honey.
  10. Broil on the top rack until the honey bubbles and just begins to brown, about 5 to 8 minutes. Watch the figs closely as cooking time will vary from oven to oven.
  11. As the tartlet shells are cooling, make the ganache by bringing the coconut milk to a simmer in a small saucepan.
  12. As soon as the coconut milk is bubbling, remove the pan from the heat and add the chopped chocolate. Let sit for a minute and then stir gently until melted and well-combined.
  13. When the tartlet shells are cooled, arrange the sliced broiled figs over the bottom of the crust and pour the chocolate coconut milk ganache over the fig layer.
  14. Arrange the quartered figs over the chocolate and chill for at least 30 minutes before serving.
  15. Dust with cocoa powder if desired and serve.


Gluten-Free, Grain-Free, Vegetarian, Vegan (substitute maple syrup for the honey), Paleo

What’s your favorite way to eat fresh figs?

 P.S. Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and  Harvard Common Press


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  1. says

    Despite a bad cold and a failed appetite, you had me drooling over tarts. The photograph is absolutely something else. I keep coming back to your blog to look at the photographs and to feel inspired.
    My bad that I don’t always comment. Mistake rectified.

  2. says

    I have never been to your site before and I am so glad I have finally found it… this looks amazing. And, your photos are gorgeous. Cannot wait to peruse more of your site and see what you create in the future! Thank you!!

  3. says

    These tarts are absolutely gorgeous. I have two brown turkey figs bushes in my backyard, but I think the fall harvest has just ended. I’m going to have to make these next year, for sure.

  4. Kathleen says

    I loved the recipe but wanted to know about the dishes as I’m looking for some unusual ones. Can you tell me the company. I love the handmade look and color to go with others I have. Thanks.

    • says

      Hi Kathleen, The dishes are pewter and they were purchased on Ebay. They don’t specify a manufacturer unfortunately. I would do a search on Ebay for pewter plates and see what comes up there. Hope that helps!

  5. Erin Brigham says

    Just stumbled across your blog via Pinterest the other day. I have lots of ripe figs from my tree and was so eager to try your recipe, so I just did tonight and the tarts are
    Right now in the fridge!!

    Couple of questions though: when I was pressing the dough I seemed to only have enough for 3 tartlets. Was I not pressing the dough thin enough? How thick should it be? Second, after a very unfortunate event where two of my tartlet crusts tried comiting suicide as I was getting them out of the oven, I wound up only having 1 perfect crust and 1 sad and mamed crust. Thankfully this wound up to be perfect because my ganache could not have possibly been enough for a third. This makes me wonder: am I way too generous with the ganache? I can’t imagine this being enough for 4-5, but maybe I didn’t put enough figs in each tartlet? I tried to make mine look like yours, but I’m nervous i got all the proportions off. Please advise!

    • says

      Hi Erin,
      I’m sorry you had some difficulties with the recipe. I would guess that you may not have pressed the tart dough thinly enough or perhaps the tart shells you used were bigger than the ones I used as there should be enough dough for at least 4 mini tartlette tins. As for the amount of ganache that could vary based on the number and size of figs used. My figs were large and I placed a fairly generous amount of sliced broiled figs in the bottom of the shells before pouring the ganache over and then placed additional figs on top so that amount was sufficient for me. Of course there’s no harm in doubling the ganache recipe and having extra left over if you prefer to have more chocolate than fruit (the ganache is wonderful poured slightly warm over ice cream btw). I hope that helps! Let me know if you have any other questions.

    • says

      Hi Kim,

      It has been a while hasn’t it? I’m afraid I haven’t been on Flickr in a very long time, it’s hard to keep up with all the different social media outlets and I’ve let that one slip I’m afraid. Thanks so much for stopping by here and saying hi, it’s good to hear from you. I hope all is well with you as well.