Mocha & Fig Tart with an Almond Pretzel Crust

FILLING:

• 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

CRUST:

• 1 1/2 cup 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)

1. Preheat oven to 375 degrees.
2. Pulse pretzels and Almonds in a food processor and transfer to a medium bowl.
3. Melt 5 tablespoons of unsalted butter in microwave and add the melted butter along with the sugar to the pretzel-almonds crumbs, and stir with a fork to incorporate.
4. 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.
5. Bake the crust for 10-12 minutes and remove from the oven to cool while you make your filling.
6. Turn oven down to 325 degrees.
7. In a medium saucepan, heat the heavy cream and the milk until it simmers.
8. Once it simmers, remove from heat and stir in the chocolate bits, along with the coffee granules, cinnamon, and salt.
9. Stir to incorporate and until the chocolate mixture is smooth.
10. Stir in the fig paste and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
11. Add the beaten eggs to the mixture and stir to fully incorporate.
12. Fill your tart pan, 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. The top of the tart should have a beautiful glossy finish.
13. Remove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
14. Optional: Garnish with whipped cream and additional fig halves.