CHocolate Ganache Tart with Roasted Figs
CHocolate Ganache Tart with Roasted Figs

Chocolate Ganache Tart with Honey Roasted Figs

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March 2, 2018


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: 1 hr
  • Cook: 35 mins
  • Yields: 6-8 Servings


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


Biscuit Base

1To 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. 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.

Honey Roasted Figs:

1Place 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.

Chocolate ganache:

1Place 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

2Once 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.

3Once 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!

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