A playful mingling of sweet, spicy, and savory best describes this rich dessert. What works best about this dessert is the texture and saltiness of the almond-pretzel crust, which provided a light enough foundation to contrast the heaviness of the filling. The espresso-chocolate and cream smoothes out the texture while adding a lovely, dark, deep canvas against which the fig firmly stands. This dessert plates very elegantly and would make an impressive, unexpected dessert for guests.
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Signing UpStep 1: Mocha & Fig Tart with an Almond Pretzel Crust
Preheat oven to 375 degrees and organize all ingredients in appropriate measures:
CRUST::
1 1/2 cup mini pretzels (pulsed to large crumbs in food processor)
2/3 cup almonds (pulsed to large crumbs in food processor)
2 tablespoons of sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon of espresso granules
FILLING::
1 cup whipping cream
1/2 cup whole milk
10 ounces semi sweet chocolate morsels
6-7 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
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This dessert is a really old-school Italian dessert. I grew up in a very Italo-American populated town, and everyone has fig trees and cooks and bakes with figs, so I am always incorporating them into my dishes. Of, course, coffee is very popular in our desserts, as well, so I decided to marry the two. Good luck, with your dessert! I know you and your guests will just love it!!
This is going to give me a perfect chance to work with some and try them. I didn't even know I liked figs until by chance I bought a fig tree for the back garden. The silly thing must like it here, it had produced non-stop since 2 weeks in. Even after a freeze killed it to ground level I had figs coming out 5 inches from the ground. Hoping if the winter got it once again I will have the same luck in how much it produces. I have learned to make a variety if both savory and sweet dishes with them as well as jams, but I have never made a pie or tart with them., so i think niw is the time! I'll get some dried ones for this, and might even try the fresh as well just to see (and use up some figs).
You might know, is there any other ways besides canning and drying to preserve the figs? They seems to only keep a day or two after they are picked.
As far as preserving them another way, hmmm.. maybe freeze?
You know, my favorite little snack is to slit open a dried fig, jam a walnut half in there and dip in melted chocolate. To die for!! I know it sounds really simple, but the flavors and textures together really work.