CHOCOLATE AND FIG TART

Chocolate and Fig Tart image

Provided by Giada De Laurentiis

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 21

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3/4 cup plus 2 tablespoons all-purpose flour, plus more for hands
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
2 large egg yolks
1 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk
8 dried figs, diced
1/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1/2 cup bittersweet chocolate chips
3/4 cup whole milk ricotta cheese, at room temperature
1/4 cup sour cream, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon kosher salt
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons orange zest (from 1 orange)
Powdered sugar, for serving
Lightly sweetened whipped cream, for serving

Steps:

For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
For the filling: Preheat the oven to 350 degrees F.
Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream.