Not only does it look and taste like the magic of the holidays, this fig tart can also be quickly prepared ahead of time to suddenly appear in time for your next Christmas party. Sweet figs and your choice of nuts are glazed in brown sugar and seasonal liqueur. Then they’re chilled atop a delicious dairy-free chocolate ganache. And no, it won’t taste like coconut!
This festive chocolate fig tart recipe with photo was shared with us by Valley Fig.
Special Diet Notes & Options: Glazed Fig Tart with Chocolate
Assuming that you use the best pie crust for your dietary needs, this recipe is (or can be) dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
Pie Crusts: For several homemade options, see our Dairy-Free Pies page. For a shortcut on gluten-free and dairy-free, our favorite thus far is the Gluten-Free Pantry Perfect Pie Crust Mix.
Single Serve: For fun mini fig tarts, prepare the pie crust in mini muffin tins or a mini tart pan. Also, chop the figs into smaller bites.
- 1 cup packed (6 ounces) Figs (such as Blue Ribbon Orchard Choice or Sun-Maid), stemmed and halved*
- ⅔ cup water
- ⅓ cup packed brown sugar
- 2 tablespoons almond-, hazelnut- or orange-flavored liqueur
- ½ cup coconut cream
- 6 ounces dairy-free bittersweet chocolate, finely chopped
- 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)
- 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.
