Glazed Fig Tart with Dairy-Free Chocolate Ganache

• Vegetarian

• Produce

  • 1 cup (6 ounces figs, packed

• Canned Goods

  • 1/2 cup Coconut cream

• Baking & Spices

  • 6 oz Bittersweet chocolate, dairy-free
  • 1/3 cup Brown sugar, packed

• Nuts & Seeds

  • 2 tbsp Almond
  • 1 cup Nuts, unsalted or lightly salted mixed

• Bread & Baked Goods

  • 1 Pie crust

• Liquids

  • 2/3 cup Water

Found on godairyfree.org

Ingredients

• 1 cup packed (6 ounces) Figs (such as Blue Ribbon Orchard Choice or Sun-Maid), stemmed and halved*
• ⅔ cup water
• ⅓ cup packed brown sugar
• 2 tablespoons almond-, hazelnut- or orange-flavored liqueur
• ½ cup coconut cream
• 6 ounces dairy-free bittersweet chocolate, finely chopped
• 1 pie crust (dairy-free or dairy-free and gluten-free) baked in a 10-inch tart pan with removable bottom, and cooled to room temperature
• 1 cup unsalted or lightly salted mixed nuts (such as hazelnuts, cashews, Brazil nuts, almonds and pecans)

Directions

• Add the figs and water to a small saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer until the liquid is reduced to ¼ cup, about 2 minutes.
• Stir in the brown sugar and simmer, while stirring, for 1 minute.
• Remove from the heat and stir in the liqueur. Let steep for 10 minutes.
• Strain the figs through fine-meshed sieve, reserving syrup.
• While figs cool, bring the coconut cream to a simmer over medium heat in a small saucepan.
• Remove from the heat, add the chocolate, and stir until smooth. Spread over the baked crust.
• Refrigerate 5 minutes or until the chocolate begins to firm up but is not set.
• Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure.
• Chill 2 hours or up to 1 day.
• To serve, brush the figs and nuts with the reserved syrup, then remove the sides from the tart pan and place the tart on a platter.