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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, ...
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 ...
Pulse pretzels and almonds in a food processor. Add sugar, cinnamon, 1/2 teaspoon of espresso granules and butter, then pulse a few times.
Press the pretzel-almond crumb mixture into either a 9 inch tart tin, or 6 small individual tart dishes. You can use the bottom of a glass to press ...
Bake the crust for 10-12 minutes (375 degrees), and remove from the oven to cool while you make your filling. Turn oven down to 325 degrees.
Pulse figs in a food processor until they form a thick paste.
In a medium saucepan, heat the heavy cream and the milk until it simmers
Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.
Stir in the fig paste, and the espresso granules, and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
Add a couple tablespoon of the hot chocolate mixture to the beaten eggs to temper the eggs so they do not scramble when added to the chocolate.
Add egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)
Fill your prepared, baked crust, or individual dishes with the filling mixture. Bake the tart(s) for 15-20 minutes, depending on your oven. If the tart(s) begin to show ...
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