Fig season is here! I really enjoy to eat fresh figs, but I also love to pair them with chocolate – that’s just a another excuse to eat chocolate, I guess;).
This Double chocolate fig tart is insanely delicious and you won’t guess it doesn’t actually contain any chocolate. In fact, the filling is made with smooth cashew cream, coconut cream and good quality raw cacao butter and raw cacao powder.
Introduction about Double chocolate fig tart
I like to bake the base in the oven to make it crunchy, but if you like raw cakes, just leave it raw. The filling is raw anyway.
This tart can be set in the refrigerator or in the freezer. If you chose the refrigerator, make sure to let it set overnight. If you chose the freezer it will take a couple of hours only. You can keep the tart in the freezer for many days. Make sure to remove it from the freezer to thaw half an hour before eating.
To decorate, just cut some fresh figs into 5mm thick slices and place them over the filling without pressing. .
As always, when making this kind of filling, make sure to soak the cashews overnight. This is the secret to a creamy and smooth texture. This will give the best result, but if you forget to soak them one day ahead, just soak them in hot boiling water for 30 minutes. Always rinse and drain the cashews after soaking.
As you can see in the picture above, the texture is smooth and creamy.
Double chocolate fig tart
- 1 20c, / 8"tart tin with removable bottom
Ingredients for the base
- 100 g/ 1 cup organic rolled oats
- 15 g/ 1 tbsp cacao nibs
- 50 g/ 1/2 cup pumpkin seeds
- pinch pink salt
- 2 tbsp raw cacao powder
- 1 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
Ingredients for the filling
- 300 g/2cups raw cashews, soaked overnight
- 1/2 tsp pink salt
- 2 tsp vanilla bean paste
- 400 g/ 2 cups coconut cream from a can
- 5-6 tbsp agave or rice syrup
- 60 gams raw cacao butter, genlty melted
- 2 tbsp coconut oil, gently melted
- 10 gams raw cacao powder
Make the base
- Preheat oven to 170C | 338F degrees.Place the oats, cacao nibs, seeds, salt and cacao in a food processor and blend until finely ground.
- Add the maple syrup and coconut oil and blend until a sticky dough forms.
- Press the mixture firmly into a lightly greased 20cm – tart pan with removable bottom.
- Poke some holes into the bottom of the crust with a fork.Bake in the preheated oven for 10-12 minutes.
- Cool down completely and place in the freezer whilst making the filling.
Make the filling
- Melt the cacao butter and coconut oil over a Bain- Marie. Let cool down to room temp.
- Drain and rinse the cashews.Place them in a food processor together with half of the coconut cream (200g| 1 cup), vanilla, salt and agave.
- Blend until roughly smooth. With the machine working, slowly add the melted coconut oil and cacao butter from the top of the blender. Blend until completely smooth.
- Gently fold in the remaining coconut cream.Divide the filling among two bowls.
- Add the cacao powder in one of the bowl and mix to combine.Pour the first filling over the tart base. Set the other bowl aside.
- Place in the freezer to set (about 30 minutes).Pour the second filling over the tart.
- Place in the freezer to set for another 2 hours.
The nutritional ingredients of a double chocolate fig tart may vary based on the recipe and serving size, but here are some general nutritional components of the tart:
- Calories: A slice of double chocolate fig tart can have around 300-400 calories.
- Fat: The tart is likely to have a high-fat content, with most of it coming from the butter and chocolate used in the recipe.
- Carbohydrates: The tart may contain a significant amount of carbohydrates from the flour, sugar, and figs.
- Protein: The protein content of the tart may be minimal, with most of it coming from the eggs used in the filling.
- Fiber: The tart may contain some fiber from the figs and flour used in the crust.
- Vitamins and Minerals: The tart may contain some vitamins and minerals, such as iron and magnesium from the chocolate used in the recipe, as well as vitamin C and potassium from the figs.
Overall, a double chocolate fig tart is a delicious but indulgent dessert that should be enjoyed in moderation as part of a balanced diet.
FAQs of Double chocolate fig tart
Here are some frequently asked questions (FAQs) about double chocolate fig tart:
Q: What is double chocolate fig tart?
Double chocolate fig tart is a dessert made with a chocolate shortbread crust, a layer of chocolate ganache, and fresh figs on top. It is a decadent and rich dessert that combines the flavors of chocolate and figs.
Q: How do I make a double chocolate fig tart?
To make a double chocolate fig tart, you will need ingredients such as flour, cocoa powder, butter, sugar, chocolate, cream, eggs, and fresh figs.
The crust is made by mixing the flour, cocoa powder, sugar, and butter, while the ganache filling is made by melting the chocolate and cream together. The figs are added on top of the ganache before the tart is baked.
Q: Can I use dried figs instead of fresh figs?
While fresh figs are typically used in double chocolate fig tart, you can use dried figs if fresh ones are not available. Simply rehydrate the dried figs by soaking them in hot water for a few minutes before using them in the recipe.
Q: How should I store a double chocolate fig tart?
You can store a double chocolate fig tart in the refrigerator for up to 3-4 days. Cover it with plastic wrap or aluminum foil to prevent it from drying out.
Q: Can I freeze a double chocolate fig tart?
Yes, you can freeze a double chocolate fig tart for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Allow it to thaw in the refrigerator overnight before serving.
Q: Can I make a vegan version of double chocolate fig tart?
Yes, you can make a vegan version of double chocolate fig tart by substituting dairy-free butter, cream, and chocolate in the recipe. You can also use a flax egg or other egg substitutes to replace the eggs in the filling.