Glazed Fig Tart with Dairy-Free Chocolate Ganache

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.

Remove from the heat and stir in the liqueur.

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.

Remove from the heat, add the chocolate, and stir until smooth.

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.