Chocolate Almond Fig Tart
This Chocolate Almond Fig Tart contains layers of flavors and textures that will leave you coming back for more! A lightly sweet dessert, this tart is made with a chocolate graham cracker crust, creamy almond butter layer, homemade dried fig preserves, and fresh whipped cream.
This blog post is sponsored by Valley Fig Growers. Thank you for supporting the brands that keep The Cozy Plum going!
This Fig Tart is such a lovely dessert, especially if you're looking for something that's not overly rich. The chocolate crust provides just the right amount of sweetness you need. It's also almost fully no bake, with the exception of the crust.
The crust gets filled with a creamy almond butter layer, and topped with a quick and easy homemade fig jam. The fig preserves are made with dried figs and pureed with honey to enhance the natural sweetness and earthiness.
The whole tart then gets topped with a fluffy whipped cream and sprinkled with toasted almonds and a drizzle of honey.
It's soft, crunchy, and luxurious all at the same time. It would be perfect option for Mother's Day, or to finish off a slightly heavier meal.
The best part? Becuase it's made with dried figs, you can easily make this all year round!
If you're looking for something with fresh figs while they're in season, try my Cinnamon Panna Cotta Tart with Fresh Figs.
Why You'll Love these Figs
Valley Fig Growers produces fig-grower owned dried figs in the San Joaquin Valley. This means, when you purchase their figs, you support the growers. You can find these figs in stores sold as Orchard Choice (pictured in this recipe) or Sun-Maid California Dried figs.
These specific dried figs are available in both Mission and Golden varieties. The golden figs have a delicate sweetness and honey background, while the mission figs have a more intense jammy, earthy sweetness to them.
I chose to use mission figs in this recipe so it could stand up to the chocolate and almond butter. Valley Fig Growers also produce "Figlets" which are wee dried figs and they're so cute and fun to eat!
Here are a few of the notable ingredients needed for the recipe.
- Valley Fig Growers Dried Mission Figs. If you can't find Mission figs, dried Golden figs can also be used. Look for Orchard Choice or Sun-Maid brands!
- Almond butter.
- Chocolate graham crackers. For the crust - you can also use chocolate wafters, Oreos or my Chocolate Sweet Tart Crust.
STEP 1: Pulverize the graham crackers or cookies, then mix with the butter and salt to moisten. Press into a 9-inch tart pan and bake for 10 minutes to set, then cool.
STEP 2: While the crust bakes, begin making the fig jam by removing the top stems from the figs, then giving a rough chop.
Add the chopped figs and water to a pot and heat on medium heat for about 10 minutes.
STEP 3: Transfer the figs and water to blender or food processor and blend until smooth. Note that the tiny seeds will remain whole.
Return the puree to the pot on medium high heat, stir in the honey, and add the cornstarch and water mixture. Stir until the preserves begin to bubble.
Transfer the mixture to a bowl to cool, stirring occasionally to help release the heat.
STEP 4: Make the almond butter layer by creaming together the butter and almond butter. Then, add the powdered sugar, vanilla, and heavy cream until smooth. Spread into the cooled tart crust.
STEP 5: Refrigerate for 15 minutes, then spread the cooled fig preserves over top to meet the edges of the tart. Refrigerate for 45 minutes to set.
STEP 6: To make the whipped cream, add the heavy cream, powdered sugar and vanilla to a stand mixer with the whisk attachment and whip until stiff peaks form.
Swoop it on top of the fig layer, then add toasted almonds and a drizzle of honey.
Hot (cold) tip! Add your mixing bowl and whisk attachment to the freezer for 15 minutes prior to whipping. It helps the cream whip up much faster!
Store the tart lightly covered in the fridge for two days. The whipped cream may start to weep and fall sooner than that.
The crust, almond butter layer, and fig layer can be made up to two days in advance. Then, top it with whipped cream and garnish before serving.
The tart (prior to adding the whipped cream) can be tighly wrapped in plastic wrap, foil, and placed in a zip top bag to freeze for one month. To thaw, completely unwrap it and allow it to stand at room temperature until it's no longer frozen.
FAQs & Tips
Can you freeze a fig tart?
It depends! You can freeze this one (tightly wrapped and sealed) prior to adding the whipped cream. Alternatively, you could freeze individual slices.Can dried figs be cooked?
Yes! They are great chopped and added to cakes and breads. They can also be slightly rehydrated and made into a quick jam like this recipe.
More Tart Recipes
- Caramel Brownie Pie
- Cinnamon Panna Cotta Tart
- Blueberry White Chocolate Ganache Tart
- Chocolate Peanut Butter Tart
- Chocolate Espresso Tart
Chocolate Almond Fig Tart
- 200 grams chocolate graham cracker crumbs 14 graham crackers (or ~20 Oreos with center removed)
- 6 tablespoons unsalted butter melted (85g)
- 1/4 teaspoon kosher salt
Quick Fig Preserves
- 8 ounces dried Valley Fig Growers Mission Figs trimmed and quartered
- 1 cup water 240ml
- 1/4 cup honey 84g
- 1/3 cup water 80ml
- 2 tablespoons cornstarch 14g
Almond Butter Layer
- 3/4 cup almond butter 200g
- 2 tablespoons unsalted butter room temperature (28g)
- 1 cup powdered sugar 120g
- 1 teaspoon vanilla paste or extract
- 1/4 cup heavy whipping cream 60ml
- 1 cup heavy whipping cream 240ml
- 1/3 cup powdered sugar 40g
- 1 teaspoon vanilla paste or extract
- 1/4 cup sliced almonds toasted (20g)
- Preheat the oven to 350℉/180℃ and grab a tart pan with a removable bottom.
- Pulverize the chocolate graham crackers (or wafers/cookies) then mix with the butter and salt to moisten. I like to use a fork for this.
- Press the crumbs into the tart pan, starting with the sides, then compacting the bottom. Use a ⅓ cup measuring cup to compact the crumbs.
- Bake at for 10 minutes, then cool completely on a wire rack.
- While the crust bakes, begin making the fig jam. Remove the top stems from the figs, then quarter them. Add the chopped figs and water to a pot and place over medium heat for about 10 minutes. Only let them lightly simmer.
- Transfer the figs and water to blender or food processor and blend until smooth. Note that the tiny seeds will remain whole.
- Return the puree to the pot (medium high heat) and stir in the honey. Then, mix together the cornstarch and extra water. Add the slurry to the figs and stir until the preserves begin to bubble and thicken.
- Transfer the mixture to a bowl to cool, stirring occasionally to help release the heat.
- Cream together the softened butter and almond butter. Then, add the powdered sugar, vanilla, and heavy cream and mix until smooth. Spread into the cooled tart crust.
- Refrigerate for 15 minutes, then spread the cooled fig preserves over top of the almond butter to meet the edges of the tart. Refrigerate for 45 minutes to set.
- Before serving, add the bowl of a stand mixer and the whisk attachment to the freezer for 15 minutes to chill. Then, toast the sliced almonds in a pan over medium low heat, tossing until lightly browned.
- Once the bowl is chilled, add the heavy cream, powdered sugar and vanilla to the bowl and whisk on medium until slightly thickened, then crank to high until stiff peaks form.
- Swoop on top of the fig layer, then add toasted almonds and a drizzle of honey.
- If using Oreos or other cookie wafers, only use 5 tablespoons of butter. If you don't want to use a cookie crust, I'd suggest using my Chocolate Sweet Tart Crust.
- If the tart crust slouches during baking, use the ⅓ cup measuring cup to reshape the sides as soon as it comes out of the oven. This shouldn't happen with the graham cracker crust, but can happen with the cookie crust.
- The tart is best served at room temperature, which is when the almond butter layer is at its creamiest.
- Store the tart lightly covered in the fridge for two days. The whipped cream will start to weep, however. Alternatively, assemle the tart (omitting the whipped cream) up to two days in advance, then top with whipped cream and almonds before serving.