Fig jam, pine nuts and dark chocolate honey & olive oil ganache tarte / Čokoladna pita sa medom i maslinovim uljem, pinjolima i džemom od smokava

My dear friends brought me the other day freshly picked figs from the Croatian island of Krk. A big thanks to them because I simply adore figs, especially in desserts. You can experiment so much with them. At times I put them on pizza or baked piadina, along with blue cheese, like in this savory recipe, or I use them in desserts. Every year I prepare fig jam, it's a must because there are plenty of fig trees in my neighborhood and it seems like know one is picking them. I honestly don't understand why..

So, again, I decided to put an accent on dark chocolate and fig combination, they are well known good partners, don't you think? Last summer I made a beautiful tarte with mascarpone cheese cream, honey and baked figs. It was stunning!

This time I wanted to bake something more strong in flavour and sophisticated. What could do more than a chocolate tarte?

But before I continue with the recipe, here are some things I'm into lately:

*Marimekko, finnish design, love it, especcialy dinnerware!

*Ana Tevšić, young and creative Croatian product designer, I will have to buy this!

*New cookbook by Jamie Oliver, very creative!

 Hope you'll enjoy the recipe ;)

Ingredients for 4 

Shortcrust pastry

150g buckwheat flour
pinch of salt
75gcold butter
2tbsp powdered sugar
a few tbspof cold water

Honey & extra virgin olive oil dark chocolate ganache

150g dark chocolate with 70% cocoa solids
100g heavy cream
  50g water
good pinch of salt or fleur de sel
1tbsp extra virgin olive oil
2tbsp runny honey

+ 4tbsp fig jam
   1tbsp toasted pine nuts

Mix the flour, sugar and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for at least half an hour before using.

Divide the dough into 2 parts, and roll out each dough in-between two sheets or non-stick baking paper. Line each dough  into a 10 diameter tarte mold, prick the base with a fork a few times and refrigerate for 10 minutes.
Turn oven on to 180˚C. Bake the shortcrust pastry in the pre-heated oven for 20-25 minutes, until lightly brown. Remove from the oven and chill.

For the ganache, bring cream and water just to a boil over medium-high heat. Pour over chocolate in pieces, and add salt. Let stand for several minutes, than add olive oil and honey and whisk until you have a nice and shiny emulsion.
Pour chocolate ganache into center of each cooled tart shell, than add fig jam on top with a spoon. Sprinkle each tart with toasted pine nuts and refrigerate for at least an hour to set. 

Recept na hrvatskom

Prhko tijesto od heljde

150 g brašna od heljde
75 g hladnog maslaca
prstohvat soli
2 žlice šećera u prahu
nekoliko žlica ledene vode

Ganache od tamne čokolade

150 g  tamne čokolade sa 70% kakao udjela
100 g slatkog vrhnja
 50 g vode

 dobar prstohvat soli ili cvijeta soli
1 žlica ekstra djevičanskog maslinovog ulja
2 žlice tekućeg meda 

+ 4 žlice džema od smokava
   1 žlica tostiranih pinjola

Pomiješajte brašno sa šećerom i soli, zatim dodajte hladan maslac na komadiće pa prstima ili vilicom miješajte tako da dobijete smjesu nalik krušnim mrvicama. Dodajte nekoliko žlica hladne vode tako da formirate kuglu tijesta. Spremite u hladnjak na najmanje pola sata.
Ohlađeno tijesto podijelite na 2 djela pa svaki razvaljajte između 2 lista papira za pečenje. Utisnite tijesta u kalupe promjera 10 cm (ili u jedna veći kalup), izbockajte vilicom pa spremite u hladnjak na još 10-ak min.
Pećnicu zagrijte 190C. Prhko tijesto pecite 20.25 minuta u prethodno zagrijanoj pećnici, dok blago ne porumene.

Za ganache od čokolade, zagrijte vodu i vrhnje do vrenja, prelijte preko razlomljene čokolade pa pustite nekoliko minuta da se čokolada otopi. Dodajte sol, maslinovo ulje i med i tek onda miješajte mutilicom sve dok ne dobijete lijepu sjajnu emulziju.
Ganache ulijte u ohlađene košarice od prhkog tijesta, po vrhu rasporedite džem od smokava i posipajte tostiranim pinjolima. Spremite u hladnjak da se ganache stisne, pa poslužite.