Paleo Chocolate Cream Tart with Fresh Figs
Doesn’t that sound just dreamy? It is hard to believe that something so sexy as a chocolate tart with fresh figs can be grain, dairy and refined sugar free. You also wouldn’t guess that it is extremely easy to make, not very time consuming and requires no baking! This is such a no-brainer it could be a weeknight dessert, but you might want to leave it for the weekend so it feels more like an indulgence.
I based this tart on a recipe from a new cookbook called Paleo Indulgences. Like I said the Paleo Gods have been shining down on me and put me in the good graces of the folks over at Victory Belt Publishing who send me the latest and greatest in Paleo cookbooks for review. I have really been so fortunate to receive these books free of charge. The books may be free, but the opinions I have are all my own. The good thing is that I have not been disappointed yet. These books have all helped me to eat Paleo for the past three months and given me such a variety of wonderful recipes to use in my kitchen, I don’t feel like I am missing a thing!
For the first month and a half of going Paleo I hadn’t eaten any sugar outside of fresh delicious summer fruits. But my mom came to visit in mid-September and I wanted to make some treats while she was here. So we looked through Paleo Indulgences and decided on the chocolate tart, mainly because Roberto is such a fan of chocolate. After the sweetness of my palette had changed it was nice to have a dessert that serves 8, yet only has 2 TBSP of sweetener, and maple syrup at that! But I am sure it will satisfy any sweet tooth, especially if you are a chocolate lover.
Paleo Chocolate Cream Tart with Fresh Figs (adapted from Paleo Indulgences)
INGREDIENTS:
Tart Shell:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
½ cup coconut oil, melted
1 TBS pure maple syrup
Pinch of sea salt
Filling:
½ cup coconut oil, melted
1 TBS unsweetened cocoa powder
1 TBS pure maple syrup
1 can of coconut milk
1 TBS of Frangelico
Garnish:
Pint of fresh figs, sliced
Cinnamon for dusting
METHOD: Chill the can of coconut milk overnight or at least a few hours, this separates the fat from the water.
Place all tart shell ingredients in a food processor. Pulse until well incorporated and starting to stick together. Place mixture into a tart pan (or you can use 4 mini tart pans). Press firmly along the bottom of the pan(s) and part of the way up the sides of the pan(s). Place on a baking sheet and chill for about an hour, or until firm.
Meanwhile, place the filling ingredients, except the coconut milk fat into the food processor and pulse until well mixed and smooth. In a separate bowl, whip the coconut milk fat and Frangelico together – scoop out the fat on the top of the can, leaving the watery part in the can and whip the fat and Frangelico just like you would whipped cream. Then fold this mixture into the chocolate mixture.
Pour filling into the tart shell(s) and refrigerate for another hour. Serve with sliced figs on top.
Will store in an airtight container in the fridge for up to a week or in the freezer for 3 months.
Entered into the Fig Love Blog Hop.
Rosa - October 10, 2012 at 4:15 pm
A delicious tart, I’m sure! Healthy too… I should try baking something paleo.
Cheers,
Rosa
Jessica - October 10, 2012 at 5:16 pm
Great Recipe!
Cara - October 10, 2012 at 6:58 pm
This sounds incredible! I need to do more with fresh figs before they go away till next year. PS, I never knew you could freeze them without doing anything to them first!
Louise - October 11, 2012 at 1:03 am
Looks really amazing! I’ll have to try it – I haven’t used fresh figs much. How does the shell hold up? Is it very crumbly?
Happy Cook / Finla - October 11, 2012 at 5:04 am
I love figs and i love the idea of this super delicious looking tart.
angela@spinachtiger - October 11, 2012 at 7:05 am
I keep hearing about the Paleo diet and feel I’ve missed a trend, although it’s not really a trend. Dessert looks good enough for anytime. I don’t have a sweet tooth and I’m wondering how that changed because I did as a child. You should enter this on the fig love blog hop, which is on my latest fig post. It’s perfect.
Arlene (Mom) - October 11, 2012 at 10:36 am
Oh YA! That was a good one. Two of my favorites combined together……..
The Leftover Queen - October 11, 2012 at 11:19 am
Louise, the shell is not crumbly at all. It holds together well, because the coconut oil in is hardens in the fridge giving it the firmness it needs.
The Leftover Queen - October 11, 2012 at 11:27 am
Thanks Angela, I will enter it! Can’t wait to check out the other fig recipes!
vanillasugarblog - October 12, 2012 at 8:45 pm
I have just put coconut flour and almond flour on my list.
if this crust can be made to sound and look as heavenly as in the photo, then I am SOLD!
bellini - October 13, 2012 at 2:09 pm
Enjoy your time in Italy Jenn:D I know that the fig season is short but I sure hope I have the opportunity to try a fig right from a tree when I a there.
kat - October 15, 2012 at 1:35 pm
That sounds just lovely. We missed fig season at my mom & dad’s this year.
Soli - October 18, 2012 at 11:06 am
Oh Jen, this recipe is killing me with the amazing. I wish I had time to make it before the fresh figs disappear.
Ashley - November 4, 2012 at 1:27 pm
This sounds wonderful! My husband wanted to go Paleo, but it’s just a bit too much for me to commit to, but having recipes like this in our arsenal would be great!
elisiana - November 8, 2012 at 3:02 am
how wonderful recipe … to try … in Salento (Southern Italy) there are a lot of figs
I wait for you in Italy
158 Main & JPD Blog - November 19, 2012 at 8:43 pm
Your sliced figs remind us of our friend Silvio’s watermelon tourmaline (he is the famous Jeffersonville jeweler)… in other words, your tart seems to be decorated with colorful gems. It must be nearly impossible to have only one slice!