PB & Fig Chocolate Ganache Tart
Crumbly ladyfinger peanut crust, fig jam, orange almond cream, peanut butter and chocolate ganache.
Ingredients
- 1 pack (about 12) Fogato lady fingers
- ½ cup Peanuts
- a pinch for the crust + ¼ tsp kosher for the almond cream Salt
- a splash for the crust (or lemon zest) + 1 tsp for the almond cream Vanilla extract
- about ¼ cup, not melted Butter, tahini or coconut oil
- ⅔ cup Fogato fig jam
- 150 g (1½ cups) Almond flour
- 15 g (2 tbsp) All-purpose flour
- 150 g (¾ cup) Sugar
- 2 large Eggs
- 45 g (3 tbsp) Unsalted butter, soft
- zest of 1 orange Orange zest
- ½ cup Creamy peanut butter
- 6 oz, chopped Dark chocolate
- ¾ cup Heavy cream
- a pinch Flaky salt
Steps
- Heat the oven to 325°F.
- Process the ladyfingers, peanuts, a pinch of salt and vanilla (or lemon zest) in a food processor until fine.
- With the processor running, add the butter, tahini or coconut oil gradually, not melted, and stop as soon as it looks like wet sand and starts coming together.
- Pour into a 9-inch springform pan and press it flat with the bottom of a measuring cup.
- Bake until set and lightly golden.
- Cool for 5 minutes before adding the filling.
- Turn the oven up to 350°F. Blend the almond flour, all-purpose flour, sugar, kosher salt, vanilla, eggs, soft butter and orange zest until smooth, scraping down the sides.
- Spread the fig jam over the crust, then spoon the almond cream over it in an even layer.
- Bake until the almond cream is puffed, golden and set in the middle.
- Cool completely, then spread the peanut butter over the top, warmed slightly if it's stiff.
- Heat the cream until steaming, pour it over the chocolate, wait 2 minutes and stir into a glossy ganache.
- Pour the ganache over the tart, swirl in a little extra peanut butter, and chill until set.
- Finish with flaky salt.
This tart crust stays crumbly: it doesn't hold walls, it sticks to the bottom of the filling, so use a springform pan. The crème d'amande is adapted from The Floured Table, without the anise seeds and with orange zest. Keeps 5 days in the fridge; let it sit out 15 minutes before slicing.
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