Cocoa Tart with Figs and Almonds: A Fairytale Autumn Dessert

The cocoa tart with figs and almonds is a dessert that enchants the palate and delights the eyes. The crunchy cocoa base, the soft and fragrant frangipane cream, and the sweetness of fresh figs create a perfect combination, ideal for autumn days. Let’s discover together how to prepare this delight and what are the secrets for a guaranteed success.

The cocoa pastry is the perfect base for this tart. The bitter cocoa gives the dough an intense aroma and a slightly bitter taste that perfectly contrasts with the sweetness of the filling. To obtain a crumbly and fragrant pastry, it is important to use cold butter in pieces and work it quickly with the flour.

The frangipane cream, based on almonds, eggs, and sugar, makes this tart even more delicious. Its soft texture and intense flavor enhance the sweetness of the figs. For a perfect frangipane cream, it is important to beat the eggs well with the sugar and add the almond powder little by little, sifting it to avoid lumps.

Fresh figs are the undisputed protagonists of this tart. Their sweetness and soft consistency blend perfectly with the cocoa pastry and the frangipane cream. To best enhance the flavor of figs, it is advisable to choose ripe and firm fruits, cut into thin wedges.

To make your tart even more inviting, you can decorate it with sliced almonds or dark chocolate shavings. Serve it warm or cold, accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar.

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Autumn

466.93 Kcal

calories per serving

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Energy 466.93 (Kcal)
Carbohydrates 51.08 (g) of which sugars 29.90 (g)
Proteins 6.86 (g)
Fat 27.73 (g) of which saturated 13.85 (g)of which unsaturated 8.01 (g)
Fibers 3.58 (g)
Sodium 147.09 (mg)

Indicative values for a portion of 114 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.25 cups all-purpose flour
2 tbsp unsweetened cocoa powder
7 tbsp butter
7 tbsp sugar
1 egg yolk
1 tsp honey
1 pinch salt
0.4 cups almond flour
1 egg
2.5 tbsp sugar
3 tbsp butter (soft)
0.75 tbsp all-purpose flour
1 lemon (grated peel)
as needed jam (fig)
12 figs
1 tbsp honey
as needed sliced almonds
1/2 lemon (juice)

Tools

Baking Pan Paderno 47717-35 Non-Stick Removable Base Baking Pan – Rectangular Mold for Cakes and Savory Pies 35 x 11 cm, Height 2.5 cm, Black Color
Electric Whisk Moulinex HM3101 Quick Mix Electric Hand Mixer, Whisking, Dough for Cakes, Pizza, Bread and Cream Preparation, 300 W
Rolling Pin Praknu Beechwood Rolling Pin FSC® – With Measurements – Ergonomic Handle – Non-Stick Surface – With Cotton Bag

Steps for Cocoa Tart with Figs and Almonds

Let’s prepare the cocoa pastry. In a bowl, place the flour, cocoa, and cold butter cut into pieces. Start to mix, then add the sugar, honey, egg yolk, and salt. Knead quickly to form a smooth and homogeneous dough. Wrap the obtained dough in plastic wrap and place it in the fridge for about 30 minutes. Of course, you can also make the dough in a mixer.
Meanwhile, let’s prepare the frangipane cream. In a stand mixer with electric beaters, mix the butter with the sugar until you get a soft cream. Add the egg and work for a couple more minutes, add the almond flour and all-purpose flour, and the grated lemon peel, mix to combine everything
Take the pastry from the fridge and roll it out with a rolling pin on a sheet of parchment paper, place everything in a rectangular mold 4 x 14 inches. Spread fig jam in the pastry shell to cover it, and bake at 350°F for 20 minutes. Meanwhile, divide the figs into 4 wedges, place them on a plate, and cover them with lemon juice, set aside.
Remove the cake from the oven, let it cool for 5/10 minutes, then spread the frangipane cream on top, put it back in the oven for another 5 minutes. Then remove the tart from the oven, position the figs, wedges standing on the cake, sprinkle with honey and sliced almonds, put it back in the oven for about 15 minutes. Take it out and let it cool on a wire rack. Sprinkle with powdered sugar, serve