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.
Ingredients
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
Instructions
- 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.
Notes
Vegan (substitute maple syrup for the honey),
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
Melissa@EyesBigger says
well I'm actually quite glad I went to Tastespotting this evening because low and behold, you were the first photo in the lineup! And you caught my eye immediately because your image was so different from everything up there. Loved the dark moodiness of it. I seem to have missed a lot of your recent posts and I'm not sure why. I'll have to have a browse around... won't that be a hardship 😉 Lovely work as always Sylvie!
Anna says
I love your fig tart recipe. The fiber content of fig is quite obvious but it was only until I read your blog that I learned it can be a good source of calcium and potassium. Nice to know that apart from being delicious this is nutritious too..
EA-The Spicy RD says
I can't say I am a lover of figs, except in the form of fig newtons and fig jam. You have made me want to try them again, however, with your gorgeous tart. I mean,really, how can I say no to chocolate and an almond crust???
Lora says
So I clicked on your blog from tastespotting because of your pictures and let me just say, wow. Food is very much about eating with your eyes and I think that since dessert is so much of an indulgence this hold even more truth. Your photographs are absolutely amazing and completely capture what you are trying to portray. Elegance. Indulgence. Richness. I want the food. I want the plate. I want the cutlery. I want it all! Please tell me you're into food photography and making millions because while the chocolate fig tart sounds amazing you make it look like absolute heaven!
MikeVFMKq says
Sylvie, truly a killer combination of flavours. I love tartlets with chocolate and figs look like an exceptional pairing. Beautiful images, as always!
kellypea says
Figs are still a bit mysterious to me, and so with each recipe I read which incorporates them, I learn a bit more. I had no idea they worked with chocolate! Only recently have I prepared figs for the second time, like you gifted to me by a friend. Next time, I'll try to make something more complex, like this. Lovely!
Nash at Plateful says
Oh my goodness Sylvie, these are so achingly beautiful!! Loved the second shot of the green figs and the mood it evokes--words fail me. I should make this for my mom. She loves figs and it's good for her. You know figs are good for hypertension patients.
Kiran @ KiranTarun.com says
Amazing photography and recipe. So drool-worthy Sylvie 😀
BTW, thanks for visiting my blog 🙂
kita says
Other than a 'fig newton' - which I am pretty sure doesn't count - I have never had a fig, but you have made this dessert look absolutely show stopping and I have got to try it.
Kitchen Belleicious says
once again, STUNNING pictures and an amazing recipe to go along with them. I love tarts and I love figs but never had a fig tart- that is until now. I am so trying this out on my family soon!