Fresh figs are nestled in between a dark chocolate ganache made with coconut milk and an almond flour press-in crust in these gluten-free chocolate fig tarts.
Late summer and early fall are high season for figs, which means 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 fresh figs and to be honest, I’ll take any excuse to indulge.
Soft with the tiniest of seeds, fresh figs are ephemeral in nature with only a brief window when they are at their most glorious. They come in many varieties but two of the most commonly found in here are: Calimyrna and Black Mission figs. Calimyrna’s have a greenish-yellow skin and a mild almost nutty taste, while Black Missions are a deep purple-black when ripe.
Although I’ve been seeing plenty of both kinds lately, it was the Calimyrnas that caught my eye the other day, they were plump, golden and lusciously sweet.
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.
How to make chocolate fig tarts:
The process for these chocolate fig tarts is reassuringly easy: a press-in crust filled with a quick ganache, chilled and dusted with cocoa.
We start with honey for sweetness, and the figs take a short trip under the broiler to caramelize and concentrate the flavors, then 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.
Chocolate Fig Tarts Recipe
Fresh figs are paired with a dark chocolate coconut milk ganache and an easy press-in gluten-free almond tart crust.
For the crust:
- 125g /1 cup of almond flour
- ⅛ teaspoon sea salt
- ⅛ 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/ ⅓ cup coconut milk
- Grease 4 to 5 small tartlet pans.
- Place the almond flour, 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.
Vegan (substitute maple syrup for the honey),
Amount Per Serving: Calories: 321Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 55mgCarbohydrates: 27gFiber: 6gSugar: 18gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kristen @ The Endless Meal says
I'm about to make this tart again for the third time in the past 2 weeks. It is so good!!
I'm so glad to hear that you're liking it!
Kim Haddon says
Hi Sylvie - haven't seen you on Flickr for a while. Hope you are well.
Lady Haddon (aka Kim) x
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.
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!
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.