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Chocolate Fig Tart with Almond Cocoa Crust

Chocolate Fig Tart: Coconut chocolate ganache, made with vegan chocolate & fig jam, in an almond cocoa crust, topped with slivered almonds. Fruity, chocolatey, nutty, delicious.
Author: Portlandia Pie Lady

Ingredients

Filling

  • 1 12-ounce can full fat coconut milk, refrigerated at least 4 hours (or place in fridge the night before making tart)
  • 3 oz vegan chocolate, broken/cut up in pieces
  • 3/4 cup Fig Jam (about 6 ounces)
  • 3/4 cup slivered almonds (for garnish)

Almond Cocoa Crust

  • 1 cup almond flour
  • 1/3 cup gluten-free or all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons pure cane sugar
  • 2 tablespoons coconut oil
  • 1/4 cup water
  • 1 vegan egg (mix 2 tablespoons ground flax seed plus 1/4 cup water, let soak for 5 minutes)

Instructions

Almond Cocoa Crust

  • Make the vegan egg: mix 2 tablespoons ground flax with 1/4 cup water and let soak for 5 minutes.
  •  Preheat oven to 400.
  •  In a large bowl, stir all of the dry ingredients together.
  • In a separate microwave safe bowl, heat the coconut oil and water at 15 second intervals, just until the coconut oil is barely melted. Add the vegan egg.
  • Pour the egg/water mixture into the dry ingredients and stir thoroughly with a fork.
  • Using a spatula, spread the dough evenly into bottom and slightly up the sides of a 9-inch tart pan.
  • Bake for 15 minutes, remove from oven.

Coconut Ganache Filling

  • Open the can of chilled coconut milk and discard the separated liquid, keeping the coconut milk fat.
  • In a sauce pan over medium heat add the coconut milk fat and the broken up chocolate pieces.  Heat and stir just until the chocolate is melted and incorporated into the coconut milk, making a chocolate coconut ganache, this will take about 4 to 5 minutes. The coconut and chocolate will melt fairly fast over medium heat.
  •  Pour the chocolate coconut ganache into the baked almond cocoa crust. 
  • Place the fig jam into a decorator piping bag or plastic storage bag, cut off corner and pipe the fig jam into a spiral, or circles, on top of chocolate coconut ganache filling while still warm. Or you can plop spoonfuls onto the filling. 
  • Use a butter knife and pull through the spirals of fig jam in alternate directions to create a simple pattern.
  • Add the slivered almonds around the edge of the tart for garnish.
  • Place tart into refrigerator for 3 to 4 hours before serving.