Chocolate Fig Tart: Coconut chocolate ganache, made with Beauty Bar Chocolate & fig jam, in an Almond Cocoa Crust, topped with slivered almonds. Fruity, chocolatey, nutty, delicious.
Author: Portlandia Pie Lady
Ingredients
Filling
112-ouncecan full fat coconut milk, refrigerated at least 4 hours(or place in fridge the night before making tart)
1-1/3packages Beauty Bar Chocolate = 80 gm (12 individual squares)
3/4cupFig Jam (about 6 ounces)
3/4cupslivered almonds (for garnish)
Almond Cocoa Crust
1cupalmond flour
1/3cupgluten-free or all-purpose flour
1/4cup unsweetened cocoa powder
3tablespoonspure cane sugar
2tablespoonscoconut oil
1/4cup water
1 eggbeaten (Vegan egg, mix 2 tablespoons ground flax seed plus 1/4 cup water, let soak for 5 minutes)
Instructions
Almond Cocoa Crust
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 beaten egg (or 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 Beauty Bar 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. Beauty Bar Chocolate and coconut melt 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 or end of piping bag and pipe the fig jam into a spiral on top of chocolate coconut ganache filling while still warm. Or you can plop spoonfuls onto the filling.
Use a 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.