Chocolate Marshmallow Fig Tart

My fig tree has been doing TOO well this year. I now have a list of 9 people who want my “extra” figs. I’ve been through the list twice, and am starting the third round. Of course, at home, we eat a LOT of fresh figs. I also freeze figs for later, dry some, mash some, make fig jam, and, of course, use some in bakes and sauces. A friend, who just happens to be the found and CEO of the Virginia Renaissance Faire, told me that she had combined the toasted marshmallow flavored syrup from skinnymixes.com with figs in her oatmeal and it was wonderful! That was all the inspiration I needed. A chocolate fig jam makes a wonderful base for this tart. Top that with a frangipane filing, cover it with fresh figs, and top that with toasted marshmallows for a truly amazing fig tart that will leave your family and friends (if you are willing to share) begging for more.

THE INSIDE SCOOP

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of floor is 120 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure dry ingredients, especially flour. However, if you don’t have a food scale, sift the flour three times, then spoon the flour into a measuring cup and use the flat edge of a knife to level it off. This should result in a cup of flour that weighs about 120 grams.

The chocolate fig base uses FRESH figs.

Roll the tart crust to an even thickness. Dowel rods can be helpful for this. To fill the tart pan completely, gently press the dough INTO the pan, rather than out of the pan, to avoid tears and bubbles. Use a knife to trim the top of the crust. Then prick the base and sides of the crust to avoid bubbling. The crust should have an even thickness all the way around. If necessary, use the extra crust dough to patch thin spots to create an even thickness.

It is important to refrigerate the crust before baking as the dough will soften slightly as you work with it. A cold crust is a flaky crust.

The Chocolate Fig filling needs to be cold before before filling the crust; a warm filling will melt the cold butter in the crust.

First layer: A Chocolate Fig filling, flavored with a little bourbon, if desired.

Be sure the frangipane filling completely covers the Chocolate Fig base, so that the base doesn’t bubble up through the frangipane.

No one wants the dreaded “soggy bottom.” When ready to bake, place a baking sheet in the oven to preheat. Placing the tart on the hot baking sheet will greatly reduce the chance of a “soggy bottom.”

cook into the frangipane for an amazing dessert.

Without the marshmallows, this is an amazing dessert. The toasted marshmallows send it completely “over the top” to create that showstopper dessert. Once the tart is fully baked, remove it from the oven and place the miniature marshmallows on top. Turn the oven to Broil, and broil the marshmallows for 2 – 2 1/2 minutes. Two minutes will give you that “lightly toasted” marshmallow finish; 2 1/2 minutes will give you a more toasted and melty marshmallow finish. And if you like your marshmallows burnt black, sorry; I do NOT recommend letting the marshmallows on top of this tart burn as that will also burn the crust.

A more robust toasted marshmallow flavor. Rotate baking sheet if the top of the tart doesn’t brown evenly.

Print Recipe

Chocolate Marshmallow Fig Tart

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By Connie Teunis – Serves: 8

A chocolate fig jam makes a wonderful base for a tart. Top it with a frangipane filing that is covered with fresh figs and toasted marshmallows for a truly amazing fig tart that will leave your family and friends (if you are willing to share) begging for more.

Ingredients

Chocolate Fig Jam

½ c. (approximately 140 g.) Fresh Figs, stems removed, pureed

½ T. Finely Grated Orange Zest (zest from approx. ½ Orange)

36 g./ 3 T. Granulated Sugar

Pinch of Salt

½ t. Vanilla Extract

38 g./ 1 1/3 oz. Dark Chocolate

19 g./ 1 T. + 1 t. Unsalted Butter

1 t. Unsweetened Cocoa Powder (e.g., Hershey’s)

Pastry Crust:

180 g./ 1 ½ c. Whole Wheat Pastry Flour

½ t. Salt

24 g./ 2 T. Granulated Sugar

113 g./ 1 Stick Unsalted Butter, placed in freezer for 30 minutes

2 T. Bourbon (Fig-Infused Bourbon if available), or cold Fig Juice, or Ice-Cold Water

1 Large Egg Yolk

Tart Cake Filling:

30 g./ ¼ c. Self-Rising Flour

¼ t. Baking Powder

50 g. Ground Almond Flour

60 g. Unsalted Butter, softened, but not melted

64 g./ 1/3 c. Granulated Sugar

1 Large Egg, room temperature

½ t. Almond Extract

Fresh Figs, stemmed and sliced in half- about 10 ounces

Miniature Marshmallows sufficient to cover top of tart (about 3 oz.)

Instructions

1

To Make the Chocolate Fig Jam:

2

Place the pureed figs in a small saucepan; cook on low heat until the figs’ aroma rises. Figs should be reduced slightly in volume and weigh about 100 grams/ 3 ½ ounces.

3

Add the sugar and cocoa powder; stir to dissolve. Increase heat to medium low and continue cooking until mixture begins to simmer, stirring constantly. Once mixture begins to simmer, reduce heat to low and simmer for about 5 minutes, stirring frequently.

4

After 5 minutes, remove the pan from the heat; stir in the vanilla, salt, butter, and chocolate until butter and chocolate are melted. Cool mixture to room temperature. Cover and refrigerate until ready to use. Note: Chocolate fig jam can be made in advance and refrigerated until ready to use.

5

To Make the Tart Crust:

6

With a hand grater or the grating tool of a food processor, grate the frozen butter.

7

Combine the flour, salt and sugar in a medium bowl and mix until well combined. Add to the butter in the food processor; pulse for one second 3-4 times until butter is the size of peas.

8

In a separate bowl, combine the egg yolk and Bourbon, fig juice or ice water; whisk together. Add to the bowl of the food processor; pulse until crust just begins to come together.

9

Remove dough from bowl and “mush” crust dough together, if necessary, to make a ball. Flatten the ball into a disc and wrap in plastic wrap. Refrigerate for 15 minutes.

10

On a lightly floured surface with a floured rolling pin, roll out the crust to 10 ½”. Gently fold into fourths and slide into a 9” tart pan with a removable bottom. Unfold; trim the crust level with the top of the tart pan; prick all over with a fork and refrigerate.

11

For the Filling:

12

In a small bowl, combine the self-rising flour, baking powder and almond flour, Mix until flours and baking powder are evenly distributed throughout; set aside.

13

In the bowl of a stand mixer on medium speed, cream the butter and granulated sugar. Add the egg and beat until thoroughly combined. Add the almond extract; mix.

14

Add the flour mix and stir by hand until all ingredients are just combined. Return bowl to the mixer and mix on a medium-low speed until batter appears smooth.

15

To assemble:

16

Preheat oven to 350 degrees. Place one oven rack 1/3 from the bottom of the oven and one rack 1/3 from the top of the oven (from the broiler). Place a baking sheet on the bottom rack to heat up.

17

Remove the tart pan and crust from the refrigerator. Spoon the cooled Chocolate Fig Jam onto the crust. With the spoon, gently spread the jam so that it covers as much of the bottom of the crust as possible.

18

Carefully spoon the Tart Cake Filling onto the Chocolate Fig Jam. Be sure to press the filling to the side of the crust to seal in the jam. Place fig halves, cut-side up, on top of filling.

19

Place the filled tart pan on the baking sheet. Bake for 45 minutes until the fillings begins to brown around the edges. Remove from the oven.

20

Turn oven to broil. Cover the top of the tart with the Miniature Marshmallows. Place the baking sheet with the tart on the top rack; broil 2-2 ½ minutes, until marshmallows are the desired color of brown (2 minutes for barely toasted; 2 ½ minutes for a more toasted marshmallow). If marshmallows are not browning evenly, turn baking sheet after 1 ½ minutes.

21

Remove baking sheet from oven; place tart pan on a cooling rack; cool completely.

22

When ready to serve, run the flat side of a knife around the inside of the tart pan to ensure the crust has loosened from the pan. Remove the tart pan bottom from the tart pan side and place the pan bottom on a serving plate.

23

Enjoy!