Chocolate Caramel Fig Tart 7 Irresistible Secrets You Must Try

Introduction of Chocolate Caramel Fig Tart

As a chef who has spent years perfecting the balance between elegance and indulgence, I can say with confidence that this Chocolate Caramel Fig Tart is one dessert that will instantly captivate both the eyes and the palate. Picture this: a crisp, cocoa-infused pastry crust cradling a silky almond chocolate cream, layered with luscious coconut salted caramel, and crowned with a glossy chocolate coconut ganache. To finish, fresh, ripe figs are artfully arranged on top, adding a burst of natural sweetness and a touch of sophistication.

This tart is more than just a treat; it is a harmonious blend of rich flavors and textures. The deep, bittersweet chocolate notes contrast beautifully with the smooth, buttery caramel, while the figs provide a fresh, slightly jammy accent that cuts through the richness. Each bite offers a perfect combination of crisp, creamy, and fruity sensations that make it unforgettable.

Whether you are hosting an intimate dinner party, preparing a centerpiece for a special celebration, or simply indulging your own love for artisan desserts, this recipe offers an impressive yet approachable path to dessert perfection. It is designed for anyone who appreciates quality ingredients, careful craftsmanship, and the satisfaction of presenting a dessert that looks as remarkable as it tastes. By following my detailed steps, you will not only create a show-stopping tart but also gain the confidence to experiment with flavor pairings and elevate your dessert-making skills to a professional level.

Chocolate Caramel Fig Tart 7 Irresistible Secrets You Must Try

Andrew BELLETT

A showstopping tart with a crisp cocoa almond crust, silky almond chocolate cream, a lush coconut salted caramel layer, glossy chocolate coconut ganache, and fresh figs. Clear steps, pro tips, and dairy-free friendly ingredients make bakery-quality results achievable at home.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Modern

Servings 10 slices

Calories 420 kcal

Equipment

• Food Processor
• Mixing bowls
• Saucepan
• Whisk or Electric Mixer
• Rolling Pin
• 9 inch Tart Pan with Removable Bottom
• Baking Sheet
• Parchment paper
• Plastic Wrap
• Spatula
• Pastry brush
• Oven

Ingredients

  

Chocolate Coconut Ganache

• 100 g dark chocolate 70%+ finely chopped
• 130 g coconut whipping cream
• 1/4 tsp sea salt

Caramel Filling

• 200 g coconut salted caramel sauce store-bought or homemade

Cocoa Almond Crust

• 150 g all-purpose flour
• 80 g powdered sugar
• 15 g almond meal ground almonds
• 20 g cocoa powder
• 35 g cornstarch
• 90 g dairy-free butter cold and cubed
• 3 tbsp almond milk
• 1/4 tsp sea salt

Almond Chocolate Cream

• 75 g dairy-free butter softened
• 75 g granulated sugar
• 75 g almond flour
• 10 g cocoa powder
• 10 g cornstarch
• 45 g almond milk
• 1 tsp vanilla extract
• 1/8 tsp salt

Topping

• fresh figs sliced
• extra caramel sauce optional for drizzling

Instructions

 

• Warm the coconut whipping cream in a small saucepan over medium heat until it gently simmers. Do not boil.
• Place chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Add sea salt.
• Rest for one minute, then stir until the ganache is smooth and glossy. Press plastic wrap onto the surface and refrigerate until thickened.
• Add flour, powdered sugar, almond meal, cocoa powder, cornstarch, and sea salt to a food processor. Pulse to combine.
• Add cold dairy-free butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized bits.
• Pulse in almond milk just until the dough begins to clump. Form into a disk, wrap, and chill for 30 minutes.
• Preheat oven to 180°C (356°F). Roll chilled dough to 3 mm on a lightly floured surface and line a 9 inch tart pan. Trim edges and dock the base with a fork.
• Place the pan on a baking sheet and bake at 160°C (320°F) for 20 minutes. Cool completely.
• Cream softened dairy-free butter with sugar until pale and fluffy. Blend in almond milk, vanilla, and salt.
• Fold in almond flour, cocoa powder, and cornstarch until just combined. Spread into the cooled crust.
• Bake at 160°C (320°F) for 20 minutes until set. Cool on a wire rack.
• Spread coconut salted caramel over the cooled almond chocolate layer.
• Top with the chilled ganache. If too firm, let it soften briefly at room temperature for easy spreading.
• Arrange fresh fig slices over the ganache and drizzle with extra caramel if desired. Chill 30 minutes before slicing.

Notes

For neat slices, dip a sharp knife in hot water and wipe dry between cuts. To make ahead, prepare crust, caramel, and ganache a day early and assemble on the day of serving. For a gluten-free version, use a 1 to 1 gluten-free baking blend and add one tablespoon extra almond meal for structure.

Keyword Chocolate Caramel Fig Tart, chocolate ganache, coconut caramel, dairy-free tart, fig dessert

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Why You’ll Love This Recipe “Chocolate Caramel Fig Tart”

This Chocolate Caramel Fig Tart is a dessert worth bookmarking, not only for its stunning presentation but also for the experience it delivers from the very first bite. It is thoughtfully designed to bring together flavors and textures that create pure indulgence while remaining achievable in a home kitchen.

Highlights you will appreciate in Chocolate Caramel Fig Tart
• Quick preparation of each component with clear, step-by-step guidance
• Simple ingredients that are easy to find yet deliver a refined, bakery-quality result
• Perfect for celebrations, dinner parties, or a weekend treat that feels luxurious
• Layers of flavor that balance sweetness, richness, and fresh fruit brightness
• A showpiece dessert that will impress guests and inspire compliments
• Flexible recipe with options for dairy-free or vegan adjustments without sacrificing flavor

What sets this tart apart from other recipes is its meticulous layering of flavors. The chocolate pastry crust is crisp and deeply cocoa-rich, providing a perfect base for the smooth almond chocolate cream. The caramel is indulgently soft with just the right hint of salt, while the chocolate coconut ganache adds a glossy finish that tastes as good as it looks. Finally, the figs offer a naturally sweet, seasonal flourish that elevates the entire dessert into something extraordinary. This is not simply a recipe; it is an invitation to create a memorable moment with every slice.

Ingredients Needed for Chocolate Caramel Fig Tart

For the Chocolate Coconut Ganache
• 100 g dark chocolate with at least 70 percent cocoa, finely chopped for even melting
• 130 g coconut whipping cream
• One quarter teaspoon sea salt

For the Caramel Filling
• 200 g coconut salted caramel sauce, homemade or high-quality store-bought

For the Cocoa Almond Crust
• 150 g all-purpose flour
• 80 g powdered sugar
• 15 g almond meal, also called ground almonds
• 20 g cocoa powder
• 35 g cornstarch
• 90 g cold dairy-free butter, cut into small cubes
• 3 tablespoons almond milk
• One quarter teaspoon sea salt

For the Almond Chocolate Cream
• 75 g dairy-free butter, softened to room temperature
• 75 g granulated sugar
• 75 g almond flour
• 10 g cocoa powder
• 10 g cornstarch
• 45 g almond milk
• 1 teaspoon vanilla extract
• One eighth teaspoon salt

For the Topping
• Fresh figs, sliced for garnish
• Extra caramel sauce for drizzling, optional

Tools You Will Need for of Chocolate Caramel Fig Tart
• Food processor for the crust
• Mixing bowls for combining ingredients
• Saucepan for heating cream and making ganache
• Whisk or electric mixer for smooth mixing
• Rolling pin for dough preparation
• Nine-inch tart pan with removable bottom
• Baking sheet for stability during baking
• Parchment paper to line the tart shell
• Plastic wrap for chilling dough and ganache
• Spatula for spreading layers evenly
• Pastry brush for applying finishes
• Oven for baking

How to Make Chocolate Caramel Fig Tart

Step 1: Prepare the Chocolate Coconut Ganache

1. Warm the Cream: Pour the coconut whipping cream into a small saucepan and heat over medium heat until it reaches a gentle simmer. Avoid boiling to prevent separation.
2. Melt the Chocolate: Place the chopped dark chocolate into a heatproof bowl. Immediately pour the hot cream over the chocolate.
3. Season: Sprinkle in the sea salt for flavor balance.
4. Blend to Smoothness: Let the mixture rest for about one minute to allow the chocolate to soften. Stir slowly until the ganache becomes completely smooth and glossy.
5. Chill to Set: Cover the surface of the ganache with plastic wrap, pressing it gently against the top to prevent a skin from forming. Refrigerate until thickened and ready to use.

Chef Tip: A silky ganache comes from gentle mixing; vigorous whisking can trap air bubbles that ruin the smooth finish.

Step 2: Make the Cocoa Almond Crust

1. Combine Dry Ingredients: Add the flour, powdered sugar, almond meal, cocoa powder, cornstarch, and sea salt to a food processor. Pulse a few times until the mixture is evenly combined.
2. Incorporate the Butter: Add the cold dairy-free butter cubes. Pulse until the texture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
3. Add Liquid: Pour in the almond milk and pulse briefly until the dough starts to clump together. Avoid overmixing to maintain a tender crust.
4. Shape and Chill: Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Chef Tip: Cold butter creates steam pockets during baking, resulting in a crisp, flaky tart shell.

Step 3: Bake the Crust

1. Preheat: Set your oven to 180°C (356°F).
2. Roll Out: On a lightly floured surface, roll the chilled dough to a thickness of about 3 mm.
3. Line the Pan: Gently transfer the dough into a nine-inch tart pan with a removable bottom. Press it into the edges and trim any overhang.
4. Dock: Prick the base of the crust with a fork to prevent puffing during baking.
5. Bake: Place the tart pan on a baking sheet for stability. Bake for 20 minutes at 160°C (320°F).
6. Cool: Remove from the oven and allow the crust to cool completely before filling.

Chef Tip: Baking at a slightly lower temperature after preheating helps avoid over-browning the crust.

Step 4: Prepare the Almond Chocolate Cream

1. Cream Butter and Sugar: In a mixing bowl, beat the softened butter with granulated sugar until pale and fluffy, about 1 to 2 minutes.
2. Add Wet Ingredients: Mix in the almond milk, vanilla extract, and salt, blending until smooth.
3. Add Dry Ingredients: Fold in the almond flour, cocoa powder, and cornstarch gently until combined, avoiding overmixing.

Step 5: Bake the Almond Chocolate Cream Filling

1. Fill the Shell: Spread the almond chocolate cream evenly into the cooled tart crust.
2. Bake: Return the tart to the oven and bake at 160°C (320°F) for 20 minutes until the filling is set.
3. Cool Completely: Transfer to a wire rack and allow to cool fully before adding further layers.

Step 6: Assemble the Tart for Chocolate Caramel Fig Tart

1. Caramel Layer: Spread a generous layer of coconut salted caramel sauce over the almond chocolate cream.
2. Ganache Layer: Remove the ganache from the refrigerator. If it feels too firm, let it sit at room temperature for a few minutes before spreading it evenly over the caramel.
3. Garnish: Arrange fresh fig slices on top in a decorative pattern. Drizzle with extra caramel sauce if desired.
4. Chill Before Serving: Place the tart in the refrigerator for at least 30 minutes to set the layers before slicing.

Chef Tip: For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between cuts.

Serving and Storage Tips of Chocolate Caramel Fig Tart

Serving Suggestions of Chocolate Caramel Fig Tart
• Serve the tart slightly chilled for clean, neat slices that hold their shape.
• Use a long, sharp knife dipped in warm water for each cut to maintain the layers’ integrity.
• For an extra flourish, lightly dust the edges of the tart with cocoa powder before adding the figs.
• Pair each slice with a dollop of lightly whipped coconut cream or a scoop of vanilla gelato for added indulgence.
• A few fresh mint leaves scattered around the plate will brighten the presentation and add a subtle aroma.

Storage of Chocolate Caramel Fig Tart
• Refrigerate any leftover tart in an airtight container to prevent the figs from drying out. It will keep its best texture for up to three days.
• To maintain freshness, place a piece of parchment paper between the tart and the container lid to avoid moisture build-up on the surface.
• If making in advance, prepare the crust, caramel, and ganache a day ahead and assemble on the day of serving for the freshest finish.
• Freezing is not recommended due to the fresh figs, which lose their texture upon thawing. If you must freeze, do so without the figs and add them fresh before serving.

Helpful Notes of Chocolate Caramel Fig Tart

• Choose the right figs: Black Mission figs offer a deep, jam-like sweetness, while Brown Turkey figs have a milder, honeyed flavor. Use the freshest you can find for the best presentation.
• Blind baking is key: Always bake the crust before adding fillings to avoid a soggy base and ensure a crisp texture.
• Caramel consistency matters: If your caramel is too runny, cook it a little longer to reach a thicker texture. If it becomes too firm, gently warm it before spreading.
• Ganache troubleshooting: If your ganache splits or looks oily, stir in a teaspoon of warm almond milk and whisk gently until smooth again.

Conclusion of Chocolate Caramel Fig Tart

This Chocolate Caramel Fig Tart is more than a dessert; it is a celebration of textures and flavors working in perfect harmony. The crisp cocoa almond crust provides a sturdy yet delicate base, the silky almond chocolate cream offers a subtle nuttiness, the coconut salted caramel adds indulgent sweetness with a touch of salt, and the chocolate coconut ganache delivers that luxurious, melt-in-your-mouth richness. Fresh figs crown the tart with a burst of natural sweetness and beauty, making each slice as stunning to look at as it is to taste.

It is a recipe that invites you to slow down, enjoy the process, and savor the reward. Whether you are making it for a special occasion, gifting it to someone you care about, or simply treating yourself, this tart is guaranteed to impress. It is approachable for home bakers yet sophisticated enough to earn a spot on a professional pastry table.

If you have tried this recipe, I would love to hear from you. Leave a comment below sharing your experience, and do not forget to give it a star rating so others can see how much you enjoyed it. Your feedback not only inspires me but also helps fellow bakers perfect their own creations.

Share your masterpiece with friends and family on social media, especially Pinterest and Facebook, so more people can discover the joy of making this tart.

What twist would you try on this recipe? Perhaps a drizzle of espresso-infused caramel or a scattering of toasted hazelnuts? Let us know in the comments — your ideas might inspire the next person who falls in love with this dessert.

Frequently Asked Questions of Chocolate Caramel Fig Tart