Chocolate and Fig Tart

Preheat an oven to 350°F (180°C). Lightly butter a 9-inch (23-cm) round tart or pie pan or a 12-by-4-inch (30-by-10 cm) rectangular tart pan.

To make the crust, in a food processor, pulse the flour, cocoa powder and salt to combine. Add the butter and shortening and pulse until fine crumbs form. Add the water and process until the dough just comes together. Press the dough into the bottom and sides of the prepared pan and refrigerate for 30 minutes.

Prick the bottom of the dough all over with a fork. Bake until set, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely.

To make the filling, in a large heatproof bowl, combine the bittersweet and semisweet chocolates and the butter. In a small saucepan over medium heat, combine the cream, sugar and salt. Stirring frequently, bring to a gentle simmer, about 4 minutes. Pour the cream mixture over the chocolate mixture and stir until the chocolate and butter are melted and the mixture is smooth and well combined. Pour into the tart shell. Refrigerate until the ganache is just starting to set, about 30 minutes.

Arrange the fig slices decoratively on top of the tart, pressing them into the ganache slightly. Refrigerate until the filling is completely set, at least 2 hours or up to 3 days.

Cut the tart into slices and serve chilled. Serves 12.

Williams Sonoma Test Kitchen