Name: Chocolate Fig Tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour, plus more for hands; 1/4 cup almond flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 to 2 tablespoons whole milk; 8 dried figs, diced; 1/4 cup freshly squeezed orange juice; 2 tablespoons granulated sugar; 1/2 cup bittersweet chocolate chips; 3/4 cup whole milk ricotta cheese, at room temperature; 1/4 cup sour cream, at room temperature; 1 large egg yolk, at room temperature; 1/4 teaspoon kosher salt; 1/2 cup heavy cream, at room temperature; 1 1/2 teaspoons orange zest (from 1 orange); Powdered sugar, for serving; Lightly sweetened whipped cream, for serving

Description

An elegant fluted tart featuring a crisp almond flour shortbread crust filled with a jammy orange-infused fig layer, bittersweet chocolate chips, and a creamy baked ricotta custard.

Ingredients

Scale

Crust:

3/4 cup plus 2 tablespoons all-purpose flour

1/4 cup almond flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

2 large egg yolks

1 teaspoon pure vanilla extract

1 to 2 tablespoons whole milk

Filling & Serving:

8 dried figs, diced

1/4 cup freshly squeezed orange juice

2 tablespoons granulated sugar

1/2 cup bittersweet chocolate chips

3/4 cup whole milk ricotta cheese, room temperature

1/4 cup sour cream, room temperature

1 large egg yolk, room temperature

1/4 teaspoon kosher salt

1/2 cup heavy cream, room temperature

1 1/2 teaspoons orange zest

Powdered sugar, for serving

Lightly sweetened whipped cream, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk all-purpose flour, almond flour, sugar, baking powder, and salt together; cut in cold butter until it forms coarse crumbs.

2. Stir in 2 egg yolks, vanilla, and milk; press dough into a 9-inch tart pan with a removable bottom and freeze for 20 minutes.

3. Simmer diced dried figs, orange juice, and granulated sugar in a small saucepan over medium heat until jammy.

4. Spread the fig mixture over the bottom of the chilled tart shell, then sprinkle bittersweet chocolate chips evenly on top.

5. Whisk ricotta cheese, sour cream, egg yolk, salt, heavy cream, and orange zest together until completely smooth.

6. Pour the ricotta custard over the chocolate layer and bake at 350°F (175°C) for 35 minutes until set; cool and serve with powdered sugar and whipped cream.

Notes

Ensure dairy filling ingredients are at room temperature to achieve a silky smooth baked custard texture. Cool the tart completely before removing the fluted sides.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 410
Sugar: 22g
Sodium: 190mg
Fat: 26g
Saturated Fat: 26g
Unsaturated Fat: 26g
Trans Fat: 26g
Protein: 6g