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October 4, 2011

Gluten-Free Chocolate Fig Tarts

Home » Recipes » Courses/Meal » Sweets » Gluten-Free Chocolate Fig Tarts

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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.

Chocolate Fig Tarts on Silver Plates

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.

Chocolate Fig Tarts on plates with forks

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.

Chocolate Fig Tart with Fork

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.

Serves Serves 4

Chocolate Fig Tarts Recipe

Sylvie Shirazi

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

1 hr, 20 Cook Time

2 hrTotal Time

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5 based on 1 review(s)

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Ingredients

    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

Instructions

  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.

Notes

Vegan (substitute maple syrup for the honey),

Nutrition

Calories

408 cal

Fat

31 g

Carbs

34 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/chocolate-fig-tart-recipe/
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Sylvie

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.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Summer, Sweets Tagged With: chocolate, figs, tart

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  1. Kathleen says

    May 24, 2012 at 2:33 pm

    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. Kathleen
    Reply
    • Sylvie says

      May 24, 2012 at 2:55 pm

      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!
      Reply
  2. cris says

    May 9, 2012 at 12:32 pm

    I love figs!!!!! I like your blog :) I've just find your blog, so I'm gonna following you now!
    Reply
  3. TidyMom says

    November 16, 2011 at 5:52 am

    STUNNING Sylvie! and the recipes sounds incredible!
    Reply
  4. Carrie says

    November 16, 2011 at 5:43 am

    You leave me breathless with this pie entry. It is gorgeous!
    Reply
  5. Kasey says

    October 28, 2011 at 8:37 am

    I'm a sucker for anything with fresh figs. This looks absolutely divine!
    Reply
  6. angela@spinachtiger says

    October 25, 2011 at 4:32 pm

    I'm not sure if it's the figs, the chocolate or that tarts are my favorite food, or the gorgeous plates, but I'll return to this post again and again.
    Reply
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Trackbacks

  1. Summer CSA Box Week 7 | Food Hackery says:
    August 5, 2012 at 2:30 pm
    [...] Chocolate Fig Tarts from Gourmande in the Kitchen [...]
    Reply
  2. Chocolate Mascarpone Mousse Tartlets « The White Ramekins says:
    April 2, 2012 at 9:55 am
    [...] My version of these mini mousse tarts has the goodness of both the recipes which I adapted through GourmandeInTheKitchen and PassionateAboutBaking. Thank you Sylvie and Deeba for writing such wonderful and inspiring [...]
    Reply
  3. My 7 Links Challenge | The Final Chapter | Gourmande in the Kitchen says:
    April 2, 2012 at 1:46 am
    [...] # 6 Your most beautiful post – Chocolate Fig Tarts | Fresh Figs in Good Company [...]
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    December 1, 2011 at 6:53 am
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