Filled with creamy caramel, chocolate ganache and topped with gorgeous fresh figs this Chocolate Caramel Fig Tart is the perfect special occasion dessert to impress everyone at the table!
This chocolate caramel fig tart is a long time in the making. I’ve wanted to a chocolate fig tart every time fresh fig season rolls around and then the season passes without a tart in sight. I have no excuse except poor planning and laziness.
This year though, this year is the year that I was not going to let that happen! You can thank the chocolate tart episode of The Great British Baking show and the most amazing chocolate caramel tart I ever tasted while in London for spurring me into action.
This tart is a chocolate lovers dream filled with chocolate from top to bottom. Now if I were on the Great British Baking Show it’s likely the male judge would question my use of a chocolate pastry crust – how would you know when it’s baked all the way through? Guess what though? I’m not on the show, I’m running my own show here and this is the way it goes.
Unlike the male judge, I’m not here to intimate you, there’s no need to make this tart in a certain time frame. Take your time with it, make it a head of time or all at once. Whatever you do, is cool with me. If we are being honest here, I took about 8 hours to make this tart, I’m not saying you have to take that long to make it but it is a bit of a process.
There’s making the pastry crust, letting it chill, cooking the crust – p.s. how do you know when chocolate crust is cooked? Easy, when raw the pastry crust is dark and has a shiny ‘wet’ look to it. Once cooked through, the crust is lighter and visibly looks dry. No male judge intimidation tactics happening here.
After that, there’s the caramel making, caramel cooling, chocolate ganache making and chocolate ganache cooling. Wooooh. . a lot of work for a tiny little tart huh?
It’s worth though when you dig you fork into that first oozy, caramel filled bite. Plus it’s the perfect, lazy weekend baking project.
Not to mention it’s the perfect showstopper at any dinner part you might be hosting. Having a date over for dinner? You’ll hook him or her for good once you serve this for dessert. Need to impress a boss? Done.
Or just want to treat yourself? Yeah, these work for that too.
- 1 1/4 cup unbleached all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup (8 tablespoons) cold, unsalted butter, cut into 1/2 inch cubes
- 1/2 cup confectioners sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup pure cane sugar
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon flaky sea salt
- 3 ounces heavy cream
- 3 ounces dark chocolate (60% - 70% cacao)
- 1 pint fresh figs
- In the bowl of your food processor add the flour, cocoa powder, butter, confectioners sugar, egg yolk, vanilla and salt.
- Pulse the flour mix until the butter is broken up into small pieces. With the motor running, slowly dribble a small amount of cold water from the top of the food processor (about 1 - 2 tablespoons total of water) until the dough comes together and forms a ball.
- Place the dough in plastic wrap and refrigerator until chilled for at least an hour or overnight.
- Roll the chilled dough out on a lightly floured surface until it's 1/4 inch thick and using a 4 inch cookie cutter, cut out 4 rounds to fit the mini tart molds. Press the dough firmly into the molds - save the remaining dough scrapes for another use or toss.
- Heat your oven to 350 degrees, top the dough with parchment paper and then pie weights or rice to hold the parchment paper down.
- Place the tart molds on a baking sheet and bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes or until the dough is cooked through (it should look matte and dry). Let cool completely and trim any dough overhanging from the edge.
- Make the caramel by placing the sugar and 2 tablespoons of water in a medium saucepan over medium heat. Cook the sugar until it starts to caramelize and turn a light golden brown color*, stir in the butter until it completely melts and then the heavy cream. Bring to a boil, cook for 1-2 minutes until the caramel is medium golden brown and then stir in the vanilla and sea salt. Let cool for a few minutes before dividing evenly between the 4 tarts.
- Carefully transfer to the refrigerator to chill for at least an hour.
- Once the caramel is cooled, prepare the chocolate ganache by heating the heavy cream in a small saucepan over medium heat until it comes to a simmer. Place the chocolate in a small bowl and pour the heavy cream over. Whisk thoroughly until the chocolate is melted and the ganache thickens up.
- Spread the ganache over the tarts, then slice the figs and arrange as you desire on top of the chocolate before it cools. Place in the refrigerator to set for at least an hour.
- Let the dessert set completely before serving and serve chilled.
* A note about the caramelized sugar, a time when you add water to the caramelizing sugar process it can seize up and turn hard. Be patient and let the sugar cook out. It may take longer but it will cook down and caramelize.
Just stopped by to say that I LOVE these photos! 🙂
Thank you so much Natasha! ???? Have a great one!