Fig and date tart with cumin-chocolate syrup recipe

Name: Fig and date tart with cumin-chocolate syrup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) butter, at room temperature; 300 g (10.6oz) full-fat cream cheese; 1 tsp vanilla extract; 300 g (10.6oz) plain flour; 1 egg yolk, for glazing; 6 to 8 firm fresh figs; 12 to 18 Medjool dates, stones removed; 1 cup Demerara sugar, to sprinkle; 100 g (3.5oz) golden caster sugar; 15 g (0.5oz) cumin seeds; 200 g (7.1oz) 70% dark chocolate, broken into pieces

Servings: persons

250 g (8.8oz) butter, at room temperature
300 g (10.6oz) full-fat cream cheese
1 tsp vanilla extract
300 g (10.6oz) plain flour
1 egg yolk, for glazing
6 to 8 firm fresh figs
12 to 18 Medjool dates, stones removed
1 cup Demerara sugar, to sprinkle
100 g (3.5oz) golden caster sugar
15 g (0.5oz) cumin seeds
200 g (7.1oz) 70% dark chocolate, broken into pieces

1
With a wooden spoon, mix together the butter, cream cheese and vanilla until smooth and fully incorporated.
2
Gradually mix in the flour until a paste is formed; use a food mixer if this becomes heavy work.
3
Wrap the pastry in clingfilm and refrigerate for 2 hours until set and quite firm.
4
Put plenty of plain flour on your surface, then divide your dough into 4 larger pieces or 6 more modest-sized pieces and roll each to 5mm thick.
5
Use a saucer or metal cutter to create your round shape.
6
Brush each disc with egg, then roll one section of the perimeter in to form a rolled edge, then turn the disc a third of a turn and roll again, then repeat for the final side.
7
This forms the sides of your three-point tart.
8
Brush with the remaining egg yolk and refrigerate for 10 minutes.
9
Preheat the oven to 180 degrees C/350 degrees F/gas 4.
10
To make the filling, trim the figs and cut in half.
11
Remove the stones from the dates.
12
Place one fig half, cut side up, in each corner of a tart and a date between each fig half.
13
Sprinkle liberally with demerara sugar and bake for 20 to 25 minutes until golden and crisp.
14
For the chocolate syrup, bring 100ml water, the sugar and cumin seeds to a boil and simmer for 5 minutes until the cumin has infused the syrup fully.
15
Strain the seeds out and blend with the chocolate in a bowl.
16
Serve the tarts warm or at room temperature with the cumin-chocolate syrup drizzled over the top.

1594

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g (8.8oz) butter, at room temperature, 300 g (10.6oz) full-fat cream cheese, 1 tsp vanilla extract, 300 g (10.6oz) plain flour, and more.

Yes, Fig and date tart with cumin-chocolate syrup recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!