Chocolate Almond Fig Tart

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

5 from 1 vote

Chocolate Almond Fig Tart

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.

Prep Time30

Cook Time10

Chill time1

Total Time1 40

Course: Dessert

Cuisine: American, French

Servings:

Calories: 479kcal

Author: Callan Wenner

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