Fig and Chocolate Gluten-free Tart
This vegan and gluten-free fig and chocolate tart recipe was inspired by this amazing late summer fruit that is going to be available soon at your local farmers' market. Fresh figs are nestled in between a dark chocolate ganache made with coconut milk and a gluten-free oat and almond flour crust, which is also perfect to make extra chocolatey cookies! And the process for this decadent chocolate fig tart is also reassuringly easy, so you will surely not be disappointed!
100g oat flour (or other)
100g almond flour
70g brown sugar
50g cocoa powder
110ml sunflower oil or other
50ml soy milk or other
1 flaxseed egg
For the filling
100g dark chocolate
100g full-fat coconut milk or vegetable cream
about 8 fresh figs
1) Starting with the crust, in a small bowl mix 1 tbsp of crushed flaxseed with 2 tbsp of water to make your flaxseed egg, let sit for 10 min.
2) In a big bowl mix all the crust ingredients together with a spoon until a dough creates. Let it rest in the fridge for 30 min, then press into your cake tin making sure the crust bottom and the sides are quite thick. I used an oval cake tin, you can use a 22cm or 24cm round cake tin.
3) Bake the crust at 180ºC for 20 min. With the leftover dough, you can make some star-shaped cookies, baking at 180°C for 10 min. They came out super flaky and chocolatey! Once the crust is baked, let it cool down completely.
4) Cut off figs stems and slice half of the figs crosswise into slices, and the other half into quarters. Lay them on a flat sheet pan, sprinkle with brown sugar, and grill on the oven top rack for 5 min until the sugar has caramelized. If you’re in a rush, you can also use fresh figs as they are ;)
5) Make the chocolate filling by bringing the coconut milk to a simmer and pouring it over the chopped dark chocolate, let sit for a couple of minutes, then stir gently until well-combined.
6) Arrange the sliced figs on the bottom of the crust and pour the chocolate ganache over the fig layer.
7) Place in the fridge for at least 1 hour and decorate with the figs quarters. Your tart is ready! Store in the fridge for up to 3 days.