1 pie crust (dairy-free or dairy-free and gluten-free) baked in a 10-inch tart pan with removable bottom, and cooled to room temperature
1 cup unsalted or lightly salted mixed nuts (such as hazelnuts, cashews, Brazil nuts, almonds and pecans)
Instructions
Add the figs and water to a small saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer until the liquid is reduced to ¼ cup, about 2 minutes.
Stir in the brown sugar and simmer, while stirring, for 1 minute.
Remove from the heat and stir in the liqueur. Let steep for 10 minutes.
Strain the figs through fine-meshed sieve, reserving syrup.
While figs cool, bring the coconut cream to a simmer over medium heat in a small saucepan.
Remove from the heat, add the chocolate, and stir until smooth. Spread over the baked crust.
Refrigerate 5 minutes or until the chocolate begins to firm up but is not set.
Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure.
Chill 2 hours or up to 1 day.
To serve, brush the figs and nuts with the reserved syrup, then remove the sides from the tart pan and place the tart on a platter.
Notes
*Cut large figs (greater than 1¼-inch diameter at the base) into three lengthwise slices.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fig-tart-chocolate-ganache