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    The Cozy Plum » Recipes » Pies & Tarts

    Chocolate Almond Fig Tart

    Published: May 3, 2022 · Modified: Dec 15, 2022 by Callan Wenner · This post may contain affiliate links · 2 Comments

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    Jump to Recipe
    Sliced fig tart with honey next to it.

    This Chocolate Almond Fig Tart contains layers of flavors and textures that will leave you coming back for more! A lightly sweet dessert, this tart is made with a chocolate graham cracker crust, creamy almond butter layer, homemade dried fig preserves, and fresh whipped cream.

    This blog post is sponsored by Valley Fig Growers. Thank you for supporting the brands that keep The Cozy Plum going!

    Sliced fig tart with honey next to it.

    This Fig Tart is such a lovely dessert, especially if you're looking for something that's not overly rich. The chocolate crust provides just the right amount of sweetness you need. It's also almost fully no bake, with the exception of the crust.

    The crust gets filled with a creamy almond butter layer, and topped with a quick and easy homemade fig jam. The fig preserves are made with dried figs and pureed with honey to enhance the natural sweetness and earthiness.

    The whole tart then gets topped with a fluffy whipped cream and sprinkled with toasted almonds and a drizzle of honey.

    It's soft, crunchy, and luxurious all at the same time. It would be perfect option for Mother's Day, or to finish off a slightly heavier meal.

    The best part? Becuase it's made with dried figs, you can easily make this all year round!

    Sliced fig tart on a serving plate with figs in the background.

    If you're looking for something with fresh figs while they're in season, try my Cinnamon Panna Cotta Tart with Fresh Figs.

    Jump to:
    • Why You'll Love these Figs
    • Ingredient Notes
    • How to make Chocolate Almond Fig Tart
    • Storing and Freezing
    • FAQs & Tips
    • 📖Recipe

    Why You'll Love these Figs

    Valley Fig Growers produces fig-grower owned dried figs in the San Joaquin Valley. This means, when you purchase their figs, you support the growers. You can find these figs in stores sold as Orchard Choice (pictured in this recipe) or Sun-Maid California Dried figs.

    These specific dried figs are available in both Mission and Golden varieties. The golden figs have a delicate sweetness and honey background, while the mission figs have a more intense jammy, earthy sweetness to them.

    I chose to use mission figs in this recipe so it could stand up to the chocolate and almond butter. Valley Fig Growers also produce "Figlets" which are wee dried figs and they're so cute and fun to eat!

    Ingredient Notes

    Here are a few of the notable ingredients needed for the recipe.

    • Valley Fig Growers Dried Mission Figs. If you can't find Mission figs, dried Golden figs can also be used. Look for Orchard Choice or Sun-Maid brands!
    • Almond butter.
    • Chocolate graham crackers. For the crust - you can also use chocolate wafters, Oreos or my Chocolate Sweet Tart Crust.
    Fig tart ingredients laid out.
    Graham cracker crumbs, butter, almond butter, figs, corn starch, cream, honey, powdered sugar.

    How to make Chocolate Almond Fig Tart

    STEP 1: Pulverize the graham crackers or cookies, then mix with the butter and salt to moisten. Press into a 9-inch tart pan and bake for 10 minutes to set, then cool.

    STEP 2: While the crust bakes, begin making the fig jam by removing the top stems from the figs, then giving a rough chop.

    Add the chopped figs and water to a pot and heat on medium heat for about 10 minutes.

    A hand forms the graham cracker crust in the tart pan.
    Compact the chocolate graham cracker crust into the tart pan.
    Water and chopped figs in a pot.
    Add the figs to a saucepan with water.

    STEP 3: Transfer the figs and water to blender or food processor and blend until smooth. Note that the tiny seeds will remain whole.

    Return the puree to the pot on medium high heat, stir in the honey, and add the cornstarch and water mixture. Stir until the preserves begin to bubble.

    Transfer the mixture to a bowl to cool, stirring occasionally to help release the heat.

    STEP 4: Make the almond butter layer by creaming together the butter and almond butter. Then, add the powdered sugar, vanilla, and heavy cream until smooth. Spread into the cooled tart crust.

    Almond butter filling spreading into the tart crust.
    Spread the almond butter filling into the cooled crust.
    A spatula spreads on the fig preserves.
    Add the fig preserves on top of the almond butter layer.

    STEP 5: Refrigerate for 15 minutes, then spread the cooled fig preserves over top to meet the edges of the tart. Refrigerate for 45 minutes to set.

    STEP 6: To make the whipped cream, add the heavy cream, powdered sugar and vanilla to a stand mixer with the whisk attachment and whip until stiff peaks form.

    Swoop it on top of the fig layer, then add toasted almonds and a drizzle of honey.

    Hot (cold) tip! Add your mixing bowl and whisk attachment to the freezer for 15 minutes prior to whipping. It helps the cream whip up much faster!

    Sliced fig tart on a platter.

    Storing and Freezing

    Store the tart lightly covered in the fridge for two days. The whipped cream may start to weep and fall sooner than that.

    The crust, almond butter layer, and fig layer can be made up to two days in advance. Then, top it with whipped cream and garnish before serving.

    The tart (prior to adding the whipped cream) can be tighly wrapped in plastic wrap, foil, and placed in a zip top bag to freeze for one month. To thaw, completely unwrap it and allow it to stand at room temperature until it's no longer frozen.

    FAQs & Tips

    Can you freeze a fig tart?

    It depends! You can freeze this one (tightly wrapped and sealed) prior to adding the whipped cream. Alternatively, you could freeze individual slices.

    Can dried figs be cooked?

    Yes! They are great chopped and added to cakes and breads. They can also be slightly rehydrated and made into a quick jam like this recipe.

    More Tart Recipes

    • Caramel Brownie Pie
    • Cinnamon Panna Cotta Tart
    • Blueberry White Chocolate Ganache Tart
    • Chocolate Peanut Butter Tart
    • Chocolate Espresso Tart
    Sliced fig tart with honey next to it.

    Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.

    📖Recipe

    Slice of fig tart with the front bite removed on a fork.

    Chocolate Almond Fig Tart

    Callan Wenner
    This Chocolate Almond Fig Tart contains layers of flavors and textures that will leave you coming back for more! A lightly sweet dessert, this tart is made with a chocolate cookie crust, creamy almond butter layer, dried fig preserves, and fresh whipped cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Chill time 1 hr
    Total Time 1 hr 40 mins
    Course Dessert
    Cuisine American, French
    Servings 12
    Calories 479 kcal

    Equipment

    • 8 or 9 inch tart pan with removable bottom
    • Food processor or blender
    • Stand mixer with paddle and whisk attachment, or handheld mixer

    Ingredients
      

    Chocolate Crust

    • 200 grams chocolate graham cracker crumbs 14 graham crackers (or ~20 Oreos with center removed)
    • 6 tablespoons unsalted butter melted (85g)
    • ¼ teaspoon kosher salt

    Quick Fig Preserves

    • 8 ounces dried Valley Fig Growers Mission Figs trimmed and quartered
    • 1 cup water 240ml
    • ¼ cup honey 84g
    • ⅓ cup water 80ml
    • 2 tablespoons cornstarch 14g

    Almond Butter Layer

    • ¾ cup almond butter 200g
    • 2 tablespoons unsalted butter room temperature (28g)
    • 1 cup powdered sugar 120g
    • 1 teaspoon vanilla paste or extract
    • ¼ cup heavy whipping cream 60ml

    Toppings

    • 1 cup heavy whipping cream 240ml
    • ⅓ cup powdered sugar 40g
    • 1 teaspoon vanilla paste or extract
    • ¼ cup sliced almonds toasted (20g)

    Instructions
     

    • Preheat the oven to 350℉/180℃ and grab a tart pan with a removable bottom.
    • Pulverize the chocolate graham crackers (or wafers/cookies) then mix with the butter and salt to moisten. I like to use a fork for this.
    • Press the crumbs into the tart pan, starting with the sides, then compacting the bottom. Use a ⅓ cup measuring cup to compact the crumbs.
    • Bake at for 10 minutes, then cool completely on a wire rack.
    • While the crust bakes, begin making the fig jam. Remove the top stems from the figs, then quarter them. Add the chopped figs and water to a pot and place over medium heat for about 10 minutes. Only let them lightly simmer.
    • Transfer the figs and water to blender or food processor and blend until smooth. Note that the tiny seeds will remain whole.
    • Return the puree to the pot (medium high heat) and stir in the honey. Then, mix together the cornstarch and extra water. Add the slurry to the figs and stir until the preserves begin to bubble and thicken.
    • Transfer the mixture to a bowl to cool, stirring occasionally to help release the heat.
    • Cream together the softened butter and almond butter. Then, add the powdered sugar, vanilla, and heavy cream and mix until smooth. Spread into the cooled tart crust.
    • Refrigerate for 15 minutes, then spread the cooled fig preserves over top of the almond butter to meet the edges of the tart. Refrigerate for 45 minutes to set.
    • Before serving, add the bowl of a stand mixer and the whisk attachment to the freezer for 15 minutes to chill. Then, toast the sliced almonds in a pan over medium low heat, tossing until lightly browned.
    • Once the bowl is chilled, add the heavy cream, powdered sugar and vanilla to the bowl and whisk on medium until slightly thickened, then crank to high until stiff peaks form.
    • Swoop on top of the fig layer, then add toasted almonds and a drizzle of honey.

    Notes

    If using Oreos or other cookie wafers, only use 5 tablespoons of butter. If you don't want to use a cookie crust, I'd suggest using my Chocolate Sweet Tart Crust.
    If the tart crust slouches during baking, use the ⅓ cup measuring cup to reshape the sides as soon as it comes out of the oven. This shouldn't happen with the graham cracker crust, but can happen with the cookie crust.
    The tart is best served at room temperature, which is when the almond butter layer is at its creamiest. 
    Store the tart lightly covered in the fridge for two days. The whipped cream will start to weep, however. Alternatively, assemle the tart (omitting the whipped cream) up to two days in advance, then top with whipped cream and almonds before serving.
     

    Nutrition

    Calories: 479kcalCarbohydrates: 49gProtein: 7gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 48mgSodium: 121mgPotassium: 311mgFiber: 4gSugar: 34gVitamin A: 600IUVitamin C: 1mgCalcium: 118mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Gloria Maccheroneone

      February 02, 2023 at 9:38 pm

      This sounds yum. I wonder, how it would taste with a shortcake cookie crust instead of choc...
      All buttery...any takers?

      Reply
      • Callan Wenner

        February 03, 2023 at 1:58 pm

        I think that would also be delicious! You could try it with my sweet tart crust: https://thecozyplum.com/sweet-tart-crust-pate-sucree/ or just go for a straight shortbread! Let me know if you try it!

        Reply

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