Forget figgy pudding. Bring us this chocolate fig tart, courtesy of Chef Belinda.
Photo by Gwénaël Le Vot
Crust
1¼ cup chocolate graham cracker crumbs
¼ cup sugar
¼ cup unsalted butter, melted
Filling
1¼ cup heavy cream
9 ounces bittersweet chocolate, chopped
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon kosher salt
15 figs, divided
Coarsely chopped pistachios, optional
Glaze
2 tablespoons heavy cream
1¾ ounces bittersweet chocolate
1 teaspoon light corn syrup
1 tablespoon warm water
Preheat oven to 350 degrees. In a medium bowl stir together crumbs and sugar; add butter and mix with a fork (or clean hands) until crumbly. Press into the bottom and sides or a 9-inch (one-inch high) tart pan, with a removable bottom. Place tart pan on a larger baking pan for easier handling. Bake crust until firm, about 10 minutes. Cool on a rack for 15 minutes.
To a medium bowl add chocolate. In a small pan, bring cream just to a boil, pour over chocolate and let stand for 5 minutes. Gently stir until chocolate mixture is smooth. In another medium bowl, whisk together eggs, vanilla and salt, then stir into melted chocolate mixture. Slice about two-thirds of the figs, enough to cover the cover the bottom of the tart pan in a single layer.
Pour chocolate into cooled crust over sliced figs. Bake for 20–25 minutes until set but still wobbly in the center. (The center will continue to set while cooling.) Cool completely in the pan on a rack, about one hour.
In a small saucepan, bring cream just to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and warm water. Pour over the cooled tart and tilt/rotate the pan so the glaze evenly coats the top. Let stand another hour until the tart is completely cooled. To serve, remove sides of tart pan (by pushing up through removable bottom) and place on serving dish. Garnish, if desired, with additional sliced or wedged figs and pistachios.
Chef’s tip
Fresh figs vs dried figs. Dried figs can be used as a substitute for fresh figs; however, they must first be hydrated. To hydrate dried figs, place in a bowl and cover with boiling water. Let sit for an hour until softened.
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