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Author Notes: 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 —Cathi Iannone
Food52 Review: A playful mingling of sweet, spicy, and savory best describes this rich dessert. When crafting this rustic tart, I adjusted the amounts of spice and espresso, as I found the smaller amounts provided enough complexity to the depth of the fresh fig puree -- so taste it as you go. What worked best about this dish was the texture and saltiness of the walnut pretzel crust, which provided a light enough foundation to contrast the heaviness of the filling. The 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. —goldenblind221
- 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)
- Preheat oven to 375 degrees.
- Pulse pretzels and Almonds in a food processor and transfer to a medium bowl.
- 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.
- 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.
- Bake the crust for 10-12 minutes and remove from the oven to cool while you make your filling.
- Turn oven down to 325 degrees.
- 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 coffee granules, cinnamon, and salt.
- Stir to incorporate and until the chocolate mixture is smooth.
- Stir in the fig paste and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
- Add the beaten eggs to the mixture and stir to fully incorporate.
- 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.
- Remove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
- Optional: Garnish with whipped cream and additional fig halves.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)