Mocha & Fig Tart with An Almond Pretzel Crust

 

My Italian grandparents had the most impressive fruit and vegetable garden, and on their property were the most amazingly luscious fig trees. I used to think it was very old school Italian to have a fig tree, but now as an adult, I really want one and I always look for new and inventive ways to cook and bake with figs. So, this spicy, rich dessert is a tribute to my Gram and Gramps. With a modest budget, they still managed to make life "spicy and rich" and I feel fortunate to carry on their legacy of the fig. This tart is thick and silky smooth with just the right amount of salty-sweet crunch from the crust. You will fall in love with this tart at first bite! - Cathi Iannone

What you will need

1 cup whipping cream

1/2 cup whole milk

10 ounces bittersweet chocolate bits

10-12 mission figs (stems removed and pulsed in food processor to form a thick paste)

2 large eggs (beaten, room temperature)

1 tablespoon of espresso (finely ground)

1 teaspoon ground cinnamon

1/2 teaspoon extra-fine sea salt

1 1/2 cups mini pretzels (pulsed to large crumbs in food processor)

1/2 cup Almonds(pulsed to large crumbs in food processor)

1/3 cup sugar

1/2 teaspoon ground cinnamon

5 tablespoons unsalted butter (melted)

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