Glazed Fig Tart with Dairy-Free Chocolate Ganache

Ingredients

• 2 tablespoons almond- orange-flavored
• 0.3 cup brown sugar packed
• 0.5 cup full fat coconut cream 
• 6 ounces dairy-free bittersweet chocolate finely chopped
• 6 ounces figs blue packed stemmed halved (such as Ribbon Orchard Choice or Sun-Maid)
• 1 cup lightly nuts mixed unsalted salted (such as hazelnuts, cashews, Brazil nuts, almonds and pecans)
• 1 10-inch pie crust baked in a tart pan gluten-free with removable bottom, and cooled to room temperature (dairy-free or dairy-free and )
• 0.7 cup water 

Equipment

• sauce pan
• sieve
• tart form

Directions

1. Add the figs and water to a small saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer until the liquid is reduced to 1/4 cup, about 2 minutes.Stir in the brown sugar and simmer, while stirring, for 1 minute.
2. Remove from the heat and stir in the liqueur.
3. Let steep for 10 minutes.Strain the figs through fine-meshed sieve, reserving syrup.While figs cool, bring the coconut cream to a simmer over medium heat in a small saucepan.
4. Remove from the heat, add the chocolate, and stir until smooth.
5. Spread over the baked crust.Refrigerate 5 minutes or until the chocolate begins to firm up but is not set.Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure.Chill 2 hours or up to 1 day.To serve, brush the figs and nuts with the reserved syrup, then remove the sides from the tart pan and place the tart on a platter.