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Directions

Step 1: Prepare the Chocolate Coconut Ganache

1. Heat the Cream: In a saucepan over medium heat, bring the 130g coconut whipping cream to a gentle simmer.

2. Combine with Chocolate: Place the 100g chopped dark chocolate in a heatproof bowl. Pour the hot coconut cream over the chocolate.

3. Add Sea Salt: Add ¼ teaspoon sea salt to the mixture.

4. Stir Until Smooth: Let it sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth.

5. Chill: Cover the ganache with plastic wrap, pressing it onto the surface to prevent a skin from forming. Refrigerate until needed.

Step 2: Make the Crust

1. Combine Dry Ingredients: In a food processor, add 150g all-purpose flour, 80g powdered sugar, 15g almond meal, 20g cocoa powder, 35g cornstarch, and ¼ teaspoon sea salt. Pulse a few times to mix.

2. Add Butter: Cut 90g cold dairy-free butter into small cubes and add to the processor. Pulse until the mixture resembles coarse crumbs with pea-sized pieces.

3. Add Liquid: Pour in 3 tablespoons almond milk and pulse until the dough starts to come together. Do not overmix.

4. Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Step 3: Bake the Crust

1. Preheat Oven: Preheat your oven to 180°C (356°F).

2. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 3mm thickness.

3. Line the Tart Pan: Gently place the dough into a 9-inch tart pan with a removable bottom. Press the dough into the edges and trim any excess.

4. Dock the Crust: Prick the bottom of the crust with a fork to prevent puffing.

5. Bake: Place the tart pan on a baking sheet and bake for 20 minutes at 160°C (320°F).

6. Cool: Remove from the oven and allow the crust to cool completely.

Step 4: Prepare the Almond Chocolate Cream

1. Cream Butter and Sugar: In a mixing bowl, beat 75g softened dairy-free butter and 75g granulated sugar until pale and fluffy (about 1-2 minutes).

2. Add Wet Ingredients: Mix in 45g almond milk, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Continue whisking for another minute.

3. Incorporate Dry Ingredients: Gradually add 75g almond flour, 10g cocoa powder, and 10g cornstarch to the bowl. Gently fold until just combined.

Step 5: Bake the Almond Chocolate Cream Filling

1. Fill the Crust: Spread the almond chocolate cream evenly into the cooled tart crust.

2. Bake Again: Return the tart to the oven and bake at 160°C (320°F) for an additional 20 minutes.

3. Cool Completely: Remove from the oven and let the tart cool completely on a wire rack.

Step 6: Assemble the Tart

1. Add Caramel Layer: Once the tart is completely cooled, spread a layer of coconut salted caramel sauce over the almond chocolate cream filling.

2. Top with Ganache: Remove the chilled chocolate coconut ganache from the refrigerator. If it's too firm, let it sit at room temperature for a few minutes. Spread the ganache evenly over the caramel layer.

3. Garnish: Arrange fresh fig slices on top of the ganache. Drizzle with additional caramel sauce if desired.

4. Chill Before Serving: Refrigerate the tart for at least 30 minutes to set before slicing.