Chocolate Ganache Tart With Glazed California Figs And Nuts
This glazed fig chocolate ganache tart is almost too pretty to eat and filled with chocolate ganache and topped with glazed figs and nuts.
Servings 10 servings
- 1 refrigerated pie crust room temperature
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and halved*
- 2/3 cup water
- 1/3 cup brown sugar packed
- 2 tbsp almond liqueur or hazelnut or orange flavored liqueur
- 1/2 cup whipping cream
- 6 ounces bittersweet chocolate finely chopped
- 1 cup mixed nuts unsalted or lightly salted (omit peanuts and select hazelnuts, cashews, Brazil nuts, almonds and pecans)
- whipped cream optional
- 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.
- 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