Sophisticated Sweet Treat
Dark chocolate. One of my go-to treats not only because of its antioxidant and energising properties, but I find it to be the most delicious of all types of chocolate. I’m talking here about a minimum of 70% cocoa solids dark chocolate - one that doesn’t have a lot of sugar and is free from milk powders. As with any treat, a little goes a long way so don’t justify munching on dark chocolate every afternoon.
As regarding dark chocolate, I love it in many desserts and I noticed a craving for some once the weather got colder. As I had a bag of fresh figs from Italy in the fridge, I spent one afternoon trying to make a chocolate-fig tart, which turned out great from the first attempt. That’s what I’m sharing here today. Much easier to make than it seems, not too sweet and very very RICH. A bit unusual, but worth every minute.
Makes 1 tart (20cm in diameter) | Total time: 1,5 hours | 1 tablespoon - 15ml | 1 teaspoon - 5ml
For the shortcrust pastry:
- 130 g of flour
- 60 g of ghee or butter
- 1 egg yolk
- a pinch of salt
- 1 teaspoon of brown unrefined sugar
- 2 tablespons of ice cold water
For the dark chocolate ganache:
- 200 g of dark chocolate (70% cocoa solids)
- 200 g of cream
- 1 tablespoon of brown unrefined sugar (wet sugars like muscovado will work well here, too)
For the caramelised fig layer:
- 200 g of fresh figs
- 2 tablespoons of unrefined brown sugar (wet sugars like muscovado will work well here, too)
Make The Shortcrust Pastry
Mix flour with salt and sugar. Add cold ghee or butter and using your fingers, make crumbs. Add egg yolk, stir to combine. Add ice cold water just until the dough sticks together and using your hands, form it into a ball. Cover and refrigerate for 30 minutes. Line a baking tin with shortcrust pastry so that it comes up 3 cm (about 1 inch) to the sides. Prick the bottom of the dough with a fork and bake in a 180°C oven for 25 minutes or until nicely browned. Remove and let it cool.
Make Dark Chocolate Ganache
Heat cream in a saucepan, but don’t let it boil. Place dark chocolate into a steam bath and pour hot cream and sugar over it. Stir until the chocolate and sugar melts, then pour into a shortcrust pastry. Let it cool at room temperature, then transfer into the fridge.
Cut figs into slices or wedges and mix with sugar. Place them in a large pan and cook on medium heat until caramelised and sticky, fro about 5-7 minutes. Pour on top of the chocolate ganache tart once cool. Or you can serve the tart and then pour hot caramelised figs on top of each slice.
NOTE: if you’re making this in a 24cm baking tin, you can multiply the ingredients by 1,5.