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.

Step 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

5 tablespoons unsalted butter (melted)

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

Step 2:

Pulse pretzels and almonds in a food processor. Add sugar, cinnamon, 1/2 teaspoon of espresso granules and butter, then pulse a few times.

Step 3:

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 the crumbs firmly to the bottom and a half inch up the sides.

Step 4:

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.

Step 5:

Pulse figs in a food processor until they form a thick paste.

Step 6:

In a medium saucepan, heat the heavy cream and the milk until it simmers

Step 7:

Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.

Step 8:

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.

Step 9:

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.

Step 10:

Add egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)

Step 11:

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 signs of bubbles or cracks on top, quickly remove them from the oven, as this is a sign of an over- cooked tart.

Remove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
Garnish with whipped cream or fig (optional)

Introduction: Mocha & Fig Tart With an Almond Pretzel Crust