Dark Chocolate Tart with Brandied Fig Compote

In French patisserie, a dark chocolate tart showcases silky ganache nestled in a crisp shell. This version pairs bittersweet chocolate with a brandied fig compote brightened by orange zest and a pinch of sea salt for elegant contrast.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 510 cal
• 6g protein
• 48g carbs
• 34g fat
• 3g fiber

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Ingredients

• 1 (9-inch) prepared chocolate tart shell or pie dough
• 8 oz bittersweet chocolate chips or chopped bar
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 egg yolk
• 1 tsp vanilla extract
• 1.5 cups brandied figs with syrup
• 1 tsp orange zest
• 1 pinch of sea salt
• optional flaky salt for finishing

Instructions

1. 1Preheat the oven to 350°F. If using raw pie dough, press it into a 9-inch tart pan with removable bottom, prick the bottom with a fork, and blind-bake with weights for 15 minutes until lightly golden; cool completely. A ready chocolate shell can skip this step.
2. 2Place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer the edges.
3. 3Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes so the chocolate softens. Add the butter and whisk gently from the center outward until the ganache is completely smooth and glossy.
4. 4Whisk in the egg yolk, vanilla, and sea salt until fully incorporated and the mixture looks silky. Pour the ganache into the cooled tart shell and smooth the top with an offset spatula.
5. 5Chill the tart in the refrigerator for at least 2 hours or until the chocolate filling is firmly set and sliceable.
6. 6Meanwhile make the compote: combine the brandied figs and their syrup with the orange zest in a small saucepan. Simmer over medium-low heat, stirring occasionally and mashing a few figs lightly, until the mixture thickens into a jammy compote, about 8 to 10 minutes. Cool to room temperature.
7. 7When ready to serve, remove the tart from the pan and place on a serving platter. Spoon the brandied fig compote generously over the center or in a decorative swirl, letting some syrup drip down the sides.
8. 8Sprinkle a few flakes of sea salt over the top if desired for contrast. Slice with a hot dry knife, wiping between cuts, and serve each slice with an extra spoonful of the fragrant fig syrup.