Mascarpone Fig Chocolate Tart

Please note there is a total of 4 1/2 hours of inactive prep time for this tart.

First, prepare the crust. Combine flour, cocoa powder, salt and cinnamon in the bowl of a food processor and pulse it all together to aerate the dry ingredients. Then add the butter in and pulse it until the mixture becomes pebbly. Finally, add the egg yolk and cold water and run the processor just until the dough comes together. Turn the dough out onto a well flour surface and roll it out into a disc that is about 10 inches in diameter. Wrap the disc in plastic wrap and let it sit in the refrigerator for 1 hour to rest.

When the hour is up, take a 9-inch fluted tart pan with removable bottom and spray it well with cooking spray. Take the disc and press it out firmly and evenly into the tart pan, taking care to press it well into the ridges as well. Put the tart crust back in the refrigerator for another 15–20 minutes to get cold again. While it sits, preheat oven to 350ºF. Line the tart crust with foil when it is ready and fill it with dry beans or pie weights. Blind bake the crust for 30 minutes.

When the 30 minutes are up, remove the foil with the beans and bake the crust for another 10 minutes to let the bottom dry out. Then take the crust out and set it aside to cool completely. While the crust cools, prepare the easy filling. Combine the mascarpone, honey, balsamic and cinnamon together in a large bowl and whip it all together well with a hand mixer. Set it aside.

When the crust is completely cooled, spread the mascarpone mixture evenly into the crust. Then line up the fig halves cut side up into the filling, pressing them in so that they stay put. Let the tart set completely in the refrigerator for at least 2 hours. When you are ready to serve it, place the tart pan on a large can and let the outer shell fall off. Then gently slide the tart from the bottom onto a cake plate. Dust it with powdered sugar for the perfect finishing it touch. Then cut and serve for an amazing treat!