Chocolate Caramel Fig Tart 7 Irresistible Secrets You Must Try
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.
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.