Fresh figs are nestled in a dark chocolate ganache made with coconut milk and an almond flour press-in crust.
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.” 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.
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
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
- 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
- 12 fresh figs (any variety)
- 80 g dark chocolate, coarsely chopped
- 80ml/ 1/3 cup coconut milk
- Grease 4 to 5 small tartlet pans.
- 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.
- Form the dough into 4 to 5 small balls, and press evenly into the tartlet pans with your fingers.
- Let the dough firm and chill in the fridge for at least 20 minutes before baking.
- Preheat oven to 350 F.
- Bake for 10-12 minutes, or until the edges are golden but not dark. Remove from oven and set aside.
- Preheat your broiler and set the top rack as close to the heating element as possible.
- Rinse the figs and pat dry. Cut off stems and slice half of the figs crosswise into slices, and the other half into quarters.
- 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.
- 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.
- As the tartlet shells are cooling, make the ganache by bringing the coconut milk to a simmer in a small saucepan.
- 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.
- 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.
- Arrange the quartered figs over the chocolate and chill for at least 30 minutes before serving.
- Dust with cocoa powder if desired and serve.
What’s your favorite way to eat fresh figs?