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.
lilisart says
Hi,
wanna try this today but I don't have coconut oil. what can use instead? it's almost 3 pm in france and there is no market opened anymore at that time.
Thanxxx...you have a great blog! Found it on "cookie & Kate" 😉
Sylvie says
I haven't tested this recipe with anything other than coconut oil, but I would suggest replacing the coconut oil with cold butter cut into small pieces. Let me know how that works for you.
Winnie says
Your tartlettes are unbelievably gorgeous. I finally found fresh figs here and can't wait to eat them 🙂
deana says
Can I just say.... you had me at those photos... gorgeous... I love old pewter. what an artist you are. It is a pleasure to find you!
Tine says
So so beautiful... So tasty!
Love the pictures!
Vanille says
What an intresting combination of flavours !
I would not mind having one of these tartlets right now...
mjskit says
My childhood home had two huge fig trees so I became a lover of figs. These tarts are amazing and I look forward to making them. Great photos!
Meagan @ Scarletta Bakes says
What a beautiful dessert! I love the flavor combinations!! Congratulations on a well-deserved Top 9!!!
Robyn | Add a Pinch says
This is such a gorgeous dessert, Sylvie! Absolutely gorgeous.
Jeanne @ CookSister says
Oh my... I am seriously not sure where to start here. The chocolate? The ganache made wih coconut milk? Or the goreous figs themselves?? Ephemeral is a food description - their season is short and each individual fruit's peak so fleeting. In Corfu recently every roadside fruit seller had black figs absolutely bursting at the seams with ripeness which eas my excuse for buying masses and roasting them with a little honey and serving them at breakfast with yoghurt. Heaven. In love with your tarts though, and your photos!
a suburban kitchen says
Love the rich colors in the photos. Beautiful.