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Holiday Recipe- Fig Walnut Tart


A buttery chocolate pie crust loaded up with a gooey maple pecan pie filling (sub walnuts), all covered in a thick layer of semisweet chocolate ganache. Don't forget the hint of fig for a subtle holiday surprise...



Maple Fig Walnut Tart with Chocolate Ganache

Makes one 10" tart


Chocolate Pie Crust

1 cup all-purpose flour + 1/4 cup for rolling

1/4 cup good quality cocoa powder

1 tsp Kosher salt

2 tsp granulated sugar

1 stick (4 ounces) cold unsalted butter, cut into small cubes

2-4 Tbsp cold water


Maple Walnut Filling

(also used for these bars)

1/2 cup maple syrup

2 large eggs

2/3 cup packed dark brown sugar

1 tsp Kosher salt

Pinch of ground cinnamon

1/2 cup Fig jam

2 cups walnut pieces


Chocolate Ganache

3/4 cup heavy cream

1/2 tsp Kosher salt

8 ounces semisweet chocolate chips


Method

Preheat oven to 375˚F. Prepare the pie crust in the bowl of a stand mixer fitted with a paddle attachment by mixing 1 cup flour, cocoa, salt and sugar to combine. Add butter and mix until only pea-sized bits remain visible. Add the water and mix to form a shaggy dough. Transfer onto a clean countertop, dust lightly with flour and roll to a 1/4" thick circle. Press into a 10" tart shell pan and trim the edges. Refrigerate until ready to use. Prepare the filling by whisking maple syrup, eggs, sugar, salt and cinnamon in a medium sized bowl until smooth. Spread fig jam evenly over the bottom of the chilled pie shell and top with walnuts. Pour the filling over to coat. Bake for 30-35 minutes until the center is set and the edges are firm. Set aside to cool for 10-15 minutes. Prepare the ganache by bringing the heavy cream and salt to a simmer in a small pot. Remove from heat, add chocolate and whisk until smooth. Pour over the tart and refrigerate until firm. Optional: garnish with extra walnuts, a sprinkle of salt, and fresh figs before serving.


Wishing you a warm holiday season!




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© Katie Rosenhouse 2020