Valley Fig Growers

Chocolate Ganache Tart With Glazed California Figs And Nuts

Makes 8 to 10 servings.


  • 1 refrigerated piecrust [1/2 (15-ounce) package], room temperature 
  • 1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun Maid California Figs, stemmed and halved* 
  • 2/3 cup water 
  • 1/3 cup packed brown sugar 
  • 2 tablespoons almond- hazelnut- or orange-flavor liqueur 
  • 1/2 cup whipping cream 
  • 6 ounces bittersweet chocolate, finely chopped 
  • 1 cup unsalted or lightly salted mixed nuts (omit peanuts and select hazelnuts, cashews, Brazil nuts, almonds and pecans) 
  • Whipped cream, optional  


  1. Preheat oven to 450 degrees. Unroll piecrust and press into bottom and up side of 10-inch tart pan with removable bottom. Prick all over with fork. Bake until light brown, 9 to 11 minutes. Cool on rack.
  2. In small saucepan, combine figs and water. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to 1/4 cup, about 2 minutes. Stir in brown sugar and simmer, stirring, 1 minute. Remove from heat. Stir in liqueur. Let steep 10 minutes. Strain figs through fine-meshed sieve, reserving syrup. While figs cool, in small saucepan, bring cream to a simmer over medium heat. Remove from heat, add chocolate and stir until smooth. Spread over baked crust. Refrigerate 5 minutes or until 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 figs and nuts with reserved syrup. Remove side from tart pan and place tart on platter. Cut into wedges. Top with whipped cream, if desired.
*Cut large figs (greater than 1 1/4-inch diameter at the base) into three lengthwise slices.
Photography M. Dieter
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Nutrition Information

amount per serving

Calories 392
% Calories from Fat 58%
Fat 25g
Cholesterol 16mg
Protein 5g
Carbohydrates 42g
Fiber 5g
Iron 2mg
Sodium 95mg
Calcium 57mg