Chocolate Ganache Tart With Glazed Figs and Nuts


End dinner on an elegant note. For fun mini fig tarts, prepare the pie crust in mini muffin tins or a mini tart pan. Also, chop the figs into smaller bites..


  • 1 cup figs (packed, 6 ounces, stemmed and halved*)
  • 2/3 cup water
  • 1/3 cup brown sugar (packed)
  • 2 tablespoons almond flavored liqueur
  • 1/2 cup coconut cream
  • 6 ounces bittersweet chocolate (finely chopped)
  • 1 pie crust (baked in a 10-inch tart pan with removable bottom, and cooled to room temperature)
  • 1 cup unsalted mixed nuts (such as hazelnuts, cashews, Brazil nuts, almonds and pecans or lightly salted)


  1. Preheat oven to 450°F. Unroll pie crust and press into bottom and up side of 10-inch tart pan with removable bottom. Prick all over with fork. Bake until light brown, 9 to 11 minutes. Cool on rack.
  2. In small saucepan, combine figs and water. Bring to boil over high heat, then reduce heat and simmer until liquid is reduced to 1/4 cup, about 2 minutes. Stir in brown sugar and simmer, stirring, 1 minute. Remove from heat. Stir in liqueur. Let steep 10 minutes. Strain figs through fine-meshed sieve, reserving syrup. While figs cool, in small saucepan, bring cream to simmer over medium heat.
  3. Remove from heat, add chocolate and stir until smooth. Spread over baked crust.
  4. Refrigerate 5 minutes or until chocolate begins to firm up but is not set.
  5. Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure. Chill 2 hours or up to 1 day.
  6. To serve, brush figs and nuts with reserved syrup. Remove side from tart pan and place tart on platter. Cut into wedges. Top with whipped cream, if desired.
  7. *Cut large figs (greater than 1 1/4-inch diameter at the base) into three lengthwise slices.
  8. **Or use hazelnut- or orange- flavored liqueur
  9. SOURCE: Blue Ribbon® Orchard Choice® and Sun-Maid / National Pork Board
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