Chocolate, Fig, and Rosemary Tart Recipe

Preparation of rosemary ganache: In a saucepan, bring the cream to a boil with the rosemary sprigs. Remove from heat and let it steep for 10 minutes. Strain the cream to remove the rosemary. Break the chocolate into pieces in a bowl. Pour the hot cream over the chocolate and mix until you achieve a smooth ganache. Set aside.

Preparation of the figs: Wash and cut the figs into quarters. In a pan, melt the sugar until it becomes a golden caramel. Add the fig quarters and caramelize them for 2-3 minutes. Set aside.

Assembly: Preheat the oven to 180°C. Roll out the shortcrust pastry and cut out circles using a cookie cutter. Line the tartlet pans with these circles. Prick the bottom with a fork and bake blind for 10 minutes. Remove the tartlets from the oven and let them cool. Fill each tartlet with chocolate and rosemary ganache. Arrange the caramelized fig wedges on top.

To finish: Grate the orange zest over the tarts to add a citrus touch. Decorate with a small sprig of fresh rosemary.