by Cathi Iannone
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goldenblind221's Testing Notes:
Expand CollapseCathi Iannone's Notes:
Expand1 cup whipping cream Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
10 ounces bittersweet chocolate bits Ask a question about this ingredient
10-12 mission figs (stems removed and pulsed in food processor to form a thick paste) Ask a question about this ingredient
2 large eggs (beaten, room temperature) Ask a question about this ingredient
1 tablespoon of espresso (finely ground) Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon extra-fine sea salt Ask a question about this ingredient
1 1/2 cup mini pretzels (pulsed to large crumbs in food processor) Ask a question about this ingredient
1/2 cup Almonds(pulsed to large crumbs in food processor) Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
5 tablespoons unsalted butter (melted) Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepPulse pretzels and Almonds in a food processor and transfer to a medium bowl.
Ask a question about this stepMelt 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.
Ask a question about this stepPress 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.
Ask a question about this stepBake the crust for 10-12 minutes and remove from the oven to cool while you make your filling.
Ask a question about this stepTurn oven down to 325 degrees.
Ask a question about this stepIn a medium saucepan, heat the heavy cream and the milk until it simmers.
Ask a question about this stepOnce it simmers, remove from heat and stir in the chocolate bits, along with the coffee granules, cinnamon, and salt.
Ask a question about this stepStir to incorporate and until the chocolate mixture is smooth.
Ask a question about this stepStir in the fig paste and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
Ask a question about this stepAdd the beaten eggs to the mixture and stir to fully incorporate.
Ask a question about this stepFill 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.
Ask a question about this stepRemove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
Ask a question about this stepOptional: Garnish with whipped cream and additional fig halves.
Ask a question about this stepI am very excited to make this this weekend! Headed to the grocer's now!
Thank you! It's a nice twist on a classic favorite! You can adjust the heat to your palette.
Enjoy!
What a beautiful introduction. I think cooking is a chain of love, from one generation to another.
Thanks a lot! Cooking is such an expression of love and passion! Glad to be part of this passionate community!
This looks wonderful! I do not have access to fresh figs now, but will save for next fall
Thanks! You may substitute dried figs in the off-season. Just pulse in the food processor until it becomes a thick paste; it will break up with a spoon in the warm chocolate. Or, wait a few months until you can get fresh figs, of course! :-)
Enjoy!
This recipe looks so wonderful! Sweet and salty and spicy and perfect. I want to make it right away but I don't have any figs. Do you think it would work with another fruit? I have an abundance of blueberries.