The nutty, roasted chocolate flavor of this elegant tart pairs well with the juicy fruit of a merlot or the chocolaty tannins of a cabernet. Serve with creme fraiche for a mid-day treat.
| Total: | 1 hr 50 min |
| Prep: | 35 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
Ingredients
- 1 1/4 cups ground almonds
- 1/3 cup confectioners’ sugar
- 1/4 cup light brown sugar
- 1/3 cup Dutch-process cocoa powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold unsalted butter, in pieces
- 4 eggs
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup ground almonds
- 7 ounces bittersweet chocolate, melted and cooled
- 1/3 cup dried black mission figs, halved (5 to 6 figs)
- Creme fraiche, for serving, optional
Instructions
- 1. For the crust: Pulse together the ground almonds, confectioners’ sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses. Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom. Carefully press the dough evenly into the bottom and up the sides of the pan. Refrigerate at least 15 minutes. Preheat the oven to 400 degrees F.
- 2. For the filling: Separate the eggs and whip the whites until they just hold stiff peaks. In a separate bowl, cream the butter and sugar. Add the egg yolks one at a time and mix until smooth. Stir in the almonds and melted chocolate. Gently fold in the egg whites. Spoon into the chilled crust.
- 3. Bake until the chocolate just starts to set, 15 minutes. Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes. Cool. Cut and serve with creme fraiche, if desired.
Reviews
I give this recipe a top rating as it’s great tasting. So wonderful to find some great recipes for those of us with gluten intolerance. Also, nice to just have almond flour instead of having to use multiple other ingredients to try to replace wheat flour. Altho it does have the calories, it’s oh so rich and tasty. Never used figs before and they are good.
I give myself about a minus 3 in my results tho. I will share my follies so others may benefit. First of all, I didn’t have a 10 in tart pan so I used 2 6- inch tart pans. And big mistake– I ended up piling on the filling and most of that extra filling is now burned on the bottom of my oven. Wish I had used a deeper pan.
So –I will make again but will use a larger, deeper pan. I plan on purchasing a 10 inch, 2 inch deep tart pan. Even a 12 inch may be better. But I will never fill over the rim again.
Thank you Foodnetwork people.