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1.
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For the crust: Pulse together the ground almonds, confectioners' sugar, brown sugar, cocoa, salt, and baking soda in a food processor.
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Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses.
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Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom.
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Carefully press the dough evenly into the bottom and up the sides of the pan.
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Refrigerate at least 15 minutes.
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Preheat the oven to 400 degrees F.
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2.
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For the filling: Separate the eggs and whip the whites until they just hold stiff peaks.
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In a separate bowl, cream the butter and sugar.
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Add the egg yolks one at a time and mix until smooth.
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Stir in the almonds and melted chocolate.
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Gently fold in the egg whites.
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Spoon into the chilled crust.
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3.
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Bake until the chocolate just starts to set, 15 minutes.
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Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes.
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Cool.
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Cut and serve with creme fraiche, if desired.
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Calories: 754
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Total Fat: 58 grams
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Saturated Fat: 27 grams
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Total Carbohydrate: 58 grams
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Protein: 12 grams
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Sodium: 226 milligrams
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26
Cholesterol: 190 milligrams
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27
Fiber: 6 grams
