What sounds more decadently indulgent than figs and chocolate! Fresh sweet juicy figs delicately roasted in honey and served on a silky smooth rich chocolate ganache. These flavour combinations work in perfect harmony together. This tartlets are the befitting treat for any occasion.
Prep time 60 minutes
Cooking time 35 minutes
Ingredients
Directions
Ingredients
BISCUIT BASE
24 Food Lover’s Chocolate cookies or Shortbread cookies
6 tbsp unsalted butter, melted
CHOCOLATE GANACHE
250 ml cream
250 g 70% dark chocolate
HONEY ROASTED FIGS
8 fresh figs, stems removed and quartered
2 tbsp Honey
1 tbsp Pecan Nuts, crushed
Mint for Garnish
Directions
BISCUIT BASE
To make the crust, pulse the cookies in a food processor, until they are finely ground. In a bowl, mix together, the cookie crumbs and the melted butter, until they are well combined.
Snap the chocolate into small pieces and add to the cream.
Press the mixture into the bottom and up the sides of 2 x 12cm tart tins and 4 x 8cm tart tins. (One 23cm tart tin can also be used if preferred).
Place the tins into the fridge for 30-40mins to firm.
CHOCOLATE GANACHE
Place the cream in a small heavy bottom saucepan and heat over a moderate temperature. Do not allow the cream to boil.
Snap the chocolate into small pieces and add to the cream.
Stir gently until the chocolate has completely melted and the texture of the ganache is silky smooth. Remove it from the heat and allow it to cool
Once the biscuit bases have set, remove them from the fridge, then fill the with the cooled ganache filling.
Place them back in the fridge for a few hours to allow the ganache to set.
Once set, decorate with the honey roasted figs.
Sprinkle the crushed pecans over the tarts and garnish with a small leaf or two of mint. Enjoy!
HONEY ROASTED FIGS
Place the figs on a baking tray and drizzle with the honey.
Place the tray into a preheated 200 C oven, for 5-10 mins, until they appear slightly caramelised.
Remove the figs from the oven and set aside to cool.
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