Go Back
–+ servings
valley fig product family shot

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

Print Recipe

Espresso Chocolate Tart Recipe with Figs

Save this vegan chocolate tart recipe for special occasions. Made with water ganache, the espresso chocolate flavors pair well with figs.
Course: Dessert
Keyword: chocolate tart recipe, water ganache
Servings: 10 slices

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

recipe and photos by cooks country logo
PHOTO CREDIT: JOE KELLER STYLING: SHIELA JARNES