PEACH & CHOCOLATE TART WITH FIG‑JAM SHINE

An elegant dessert that looks as good as it tastes, perfect for brunches, dinner parties, or a sweet solo treat.

Why you’ll love it

Imagine biting into buttery shortcrust, then a silky dark‑chocolate ganache, topped with juicy peach slices that glisten with a glossy fig‑jam glaze. The combination of bright fruit, deep cocoa, and a whisper of caramel‑sweet syrup creates a flavor symphony that’s both sophisticated and comforting. Pair it with a chilled late‑harvest Riesling for the ultimate indulgence.

Ingredients (for a 9-inch tart)

• 1 jar (≈4–5 halves) Whole Peaches in Syrup – Coquet
• 1 jar (hexagon) Figs Natural Jam – Helios
• 150 g, chopped Dark Peru Bar 77 % Organic Blanxart – 70 % Dark Chocolate
• 1 sheet sweet shortcrust pastry (pâte sucrée), chilled
• 120 ml (½ cup) heavy cream
• 30 g (2 tbsp) unsalted butter
• 1 tbsp water (optional, to loosen jam)

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Wine pairing: A bright, honey‑kissed late‑harvest Riesling that balances the tart’s richness. Grab yours here: Schloss Gobelsburg Ried Gaisberg Erste Lage Riesling

Step‑by‑Step

1. Prepare the crust

1. Preheat the oven to 180 °C (350 °F).
2. Line a 9‑inch tart tin with the chilled shortcrust, trim the edges, and prick the base with a fork.
3. Cover with baking paper, fill with baking beans, and blind‑bake 15 min.
4. Remove the paper and beans, then bake another 8‑10 min until golden. Let it cool completely.

2. Make the chocolate ganache

1. Heat the heavy cream in a small saucepan until just simmering—don’t let it boil.
2. Pour the hot cream over the chopped Blanxart chocolate in a bowl; let sit 1 min.
3. Stir until smooth, then blend in the butter for a glossy finish.
4. Pour the ganache into the cooled crust and chill 20‑30 min until it’s set but still soft to the touch.

3. Prep the peaches

1. Drain the Coquet peaches, reserving a splash of syrup if you’d like a softer texture.
2. Slice each half thinly, keeping the fan shape intact.

4. Assemble the tart

1. Arrange the peach slices in a graceful spiral or fan over the chocolate layer.
2. Warm the Helios fig jam with 1 tbsp water until it’s smooth and slightly runny.
3. Brush the warm jam gently over the peaches, giving them a brilliant shine.

5. Chill & serve

1. Refrigerate the assembled tart for at least 1 hour so everything sets beautifully.
2. Slice with a warm knife, optionally dust with crushed pistachios or a hint of edible gold leaf.
3. Serve with a glass of the Riesling (or a sparkling rosé) and watch your guests light up!

Chef’s Pro Tips

• Chocolate‑lined crust: Brush the baked crust with a thin layer of melted dark chocolate before adding the ganache; it adds extra crunch and intensifies the cocoa flavor.
• Crunch factor: A sprinkle of toasted pistachios or slivered almonds gives a delightful texture contrast.
• Make‑ahead: The crust and ganache can be prepared a day ahead; store them separately, then assemble the peaches and jam right before serving.

🎉 Final thoughts

There’s something magical about turning simple pantry staples—peaches, figs, chocolate—into a show‑stopping tart that feels like a celebration on a plate. Pair it with that luscious Riesling, and you’ve got a dessert that’s both elegant and approachable. So preheat that oven, gather your Terry’s treasures, and let the aroma of chocolate and fruit fill your kitchen. Happy baking, and cheers to sweet moments! 🍰🥂