Fig and tahini truffle tarts. Rich and decadent, filled with dark chocolate ganache and a touch of tahini.
They say knowledge is power. They also say that ignorance is bliss. So which one is it? I guess it depends on the situation, yes?
Well, in this case, I would go with ignorance. All the way. Except, it’s too late for that, because once you learn something, it’s pretty hard to “unlearn” it, unless you suffer from severe amnesia or something.
You’re probably wondering what the heck I’m talking about, right? Don’t worry, I’m about to tell you.
Or not. I don’t know.
Because remember what I said, you can’t “unlearn” stuff…
So I’m gonna go ahead and give you the choice. I will give you an idea of what I’m talking about. But the details, and the part you may not wanna know, you can decide.
A few months ago I read an article that talked about figs and wasps. Big mistake. If you’re curious, you can read it by clicking HERE
HOWEVER, if you:
- Love figs
- Hate, hate,hate wasps
I strongly suggest you completely ignore it and move on with your life of (ignorance) bliss.
The choice is yours.
Silver lining: no matter what you decide to do, these Fig And Tahini Truffle Tarts are to die for. Figs or no figs…
Fig And Tahini Truffle Tarts. Rich and decadent, filled with dark chocolate ganache and a touch of tahini.
For the crust:
1/2 cup coconut oil
1 tablespoon granulated sugar
2 tablespoons confectioners’ sugar
1/2 teaspoon natural vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
2 tablespoons cold water
For the filling:
1 1/4 cup vegan chocolate chips
1/2 cup canned coconut milk
1/2 cup unsweetened coconut beverage
3 tablespoons unsweetened cocoa powder
5 tsp tahini, divided
2–3 figs, sliced
- To prepare the crust, preheat the oven to 350F. Coat 5 4-inch tart molds with cooking spray
- In a medium bowl and with an electric mixer, cream together the coconut oil and granulated sugar for one minute. Add the confectioner’s sugar and vanilla and continue beating for another minute until combined Reduce the speed of the mixer. Add the flour, salt and water and mix until just incorporated
Using your hands, pull the mix together to form a dough
Divide the dough into 5 equal pieces. Press each piece into the greased tart molds, as evenly as possible, so it slightly comes up the sides. Refrigerate for 15 minutes
Prick the dough with a fork several times and bake for 25 minutes, until lightly golden. Set aside to cool completely
Place the chocolate chips in a large heat-proof glass bowl
In the meantime, bring the coconut milk and coconut beverage to a simmer in a small saucepan, making sure it does not come to a boil. Remove from heat and pour it over the chocolate chips. Stir until the chocolate has melted completely. Whisk in the cocoa powder until well incorporated. Let it cool until the crust is ready
- Pour the chocolate over the cooled tarts. Drizzle a teaspoon of tahini per tart, and swirl it around using a toothpick. Refrigerate them until the chocolate has set, 2-3 hours. Top with sliced figs
- Serving Size: 1 tart
- Calories: 692
- Sugar: 44
- Sodium: 490
- Fat: 46.5
- Saturated Fat: 33
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 70.1
- Fiber: 9
- Protein: 9.5
- Cholesterol: 0