Get ready for a stunning dessert that will make you fall deeper for figs. This chocolate tart recipe also just happens to be vegan. Plus, find out how to make a water ganache for the indulgent filling.
Why This Recipe Works
A layer of dried figs underneath the ganache and halved figs on top of the tart, complemented the bittersweet chocolate’s flavor and added a pleasant texture.
Figs Have Met Their Match
If you’ve never quite tried the power trio of chocolate, espresso, and figs, you’re in for a treat. Espresso powder is often used to pump up the chocolate flavor in cakes or, in this case, the chocolate tart recipe below. But add in Sun-Maid or Orchard Choice Mission Figs and the espresso flavor comes alive. We’ve paired them up before in fig jam cookies as well as fig tiramisu and even this icebox cake.
Water Ganache
The key to this elegant, yet simple, tart is a “water ganache.” An emulsion of chocolate and hot water (instead of the usual heavy cream), this mixture is smooth and silky with an intense chocolate flavor. A typical ganache is made with hot cream poured over chopped chocolate, left to sit for a few minutes before stirring until smooth. But, if you are a chocolate fan, you are going to love how unadulterated the chocolate flavor is since dairy is left out. It’s intense in all the right ways. Use a bittersweet chocolate with 60 to 70 percent cacao for the filling (higher-percentage cacao will set faster). For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Vegan Pie Crust Pro-Tips
The crust for the chocolate tart recipe couldn’t be easier. You mix all the ingredients until a dough forms and then roll it out between two sheets of parchment paper. The paper is like extra insurance to alleviate having to add extra flour. With tart shells, after rolling out the dough and fitting it into the tart pan, chilling the dough ensures a crisp well-set crust.
Dalgona Coffee Topping
The crowning touch: a three-ingredient espresso “meringue” inspired by Dalgona coffee. Instant espresso crystals, when dissolved in water with sugar and then whipped, created a billowy, glossy foam that could be piped or dolloped as an elegant decoration. You can skip the espresso topping if you like and just dust the tart with cocoa powder or confectioners’ sugar, or add a dollop of whipped cream.
Espresso Chocolate Tart Recipe with Figs
Equipment
- 1 tart pan
Ingredients
Tart Shell
- 1 3/4 cups (8 3/4 oz) all-purpose flour
- 3 TBSP granulated sugar
- 1/4 teaspoon table salt
- 1/2 cup refined coconut oil , melted and cooled slightly
- 3 TBSP water
Chocolate Fig Filling
- 1/2 cup minced Orchard Choice or Sun-Maid Figs
- 10 1/2 oz bittersweet chocolate , chopped fine
- 1/4 cup (1 3/4 oz) granulated sugar
- 1/4 teaspoon table salt
- 3/4 cup boiling water
Topping (Optional)
- 6 TBSP (2 2/3 oz) granulated sugar
- 1/4 cup ice water
- 4 teaspoons instant espresso powder
- 1/2 cup Orchard Choice or Sun-Maid Figs , halved
- Unsweetened cocoa powder (optional)
Instructions
For the Tart Shell
- Whisk flour, sugar, and salt together in a bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll dough into 12-inch circle between 2 large sheets of parchment paper. Remove top sheet of parchment and, working quickly, gently invert dough (still on bottom sheet parchment) onto a 9-inch tart pan with a removable bottom. Center dough over pan letting excess dough hang over edge and remove remaining parchment. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over the top of the pan to remove any excess dough. Prick dough all over with a fork, then wrap the pan loosely in plastic wrap and refrigerate for 30 minutes. (Dough-lined tart pan can be refrigerated for up to 24 hours or frozen for up to 1 month).
- Adjust oven rack to middle position and heat oven to 350 degrees. Line chilled tart shell with double layer of aluminum foil and fill with pie weights. Bake on rimmed baking sheet until tart shell is evenly pale and dry, 30 to 35minutes, rotating sheet halfway through baking.
- Remove foil and weights and continue to bake tart shell until light golden brown and firm to touch, about 20minutes, rotating pan halfway through baking. Set aside to cool completely. (Cooled crust can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. Do not refrigerate or crust will become hard.)
For the Filling
- Sprinkle minced figs into the cooled tart shell. Place chocolate, sugar, and salt in a bowl. Pour boiling water over chocolate mixture and let sit for 30 seconds, then whisk until mixture is completely smooth.
- Pour warm chocolate mixture over figs, popping any large bubbles that form with a toothpick, and let tart sit at room temperature until chocolate is set, at least 2 hours and up to 24 hours. (Do not refrigerate or crust will become hard.)
For the Topping
- Using a stand mixer fitted with the whisk attachment, whip sugar, ice water, and espresso powder on high speed until soft peaks form, 2 to 3 minutes. Transfer mixture to pastry bag fitted with star tip and pipe decoratively over filling (or use zipper-lock bag with corner snipped off). Arrange halved figs around the edge of the tart. Dust with cocoa powder, if using, and serve.
Notes
