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1
Preheat oven to 375 degrees.
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2
Pulse pretzels and Almonds in a food processor and transfer to a medium bowl.
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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.
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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.
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5
Bake the crust for 10-12 minutes and remove from the oven to cool while you make your filling.
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6
Turn oven down to 325 degrees.
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7
In a medium saucepan, heat the heavy cream and the milk until it simmers.
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8
Once it simmers, remove from heat and stir in the chocolate bits, along with the coffee granules, cinnamon, and salt.
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9
Stir to incorporate and until the chocolate mixture is smooth.
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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.
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11
Add the beaten eggs to the mixture and stir to fully incorporate.
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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.
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13
Remove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
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14
Optional: Garnish with whipped cream and additional fig halves.
