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fig jam with cocoa

Fig jam with cocoa

A delicious Mediterranean combination of the sweetness of figs with the bitterness of the purest cocoa. The combination of the fruit and cocoa flavors creates a different, new product, which will satisfy the sweetest tooth.
The fig jam with cocoa is ideal for filling pastries or cakes or also as a decorative frosting, together with fresh figs. It can also be used to bake a Bundt cake or a fig Clafoutis tart. Ingredients Figs, cocoa, sugar, and lemon juice.


Fig crostata with cocoa and pistachios (and corn pastry).

1 To make the pastry corn: Crumble 200 g of flour and 50 g of fine flour of maize and 135 g butter into cubes and a pinch of salt, add 2 eggs and knead. Let stand 30 minutes in a cool place before stretching the dough on a sheet of waxed paper and place in a round pan about 26 cm of diameter. Piercing the bottom of the dough with the tines of a fork and keep the mass remains unused because it will serve to decorate the crostata.
2 For the filling: Fill the pan with pastry and 1 jar of fig jam with cocoa. Sprinkle with 50 gr. slightly crushed pistachios and decorate to taste with the remnants of pastry.
3 Bake at 200 degrees until browned crostata

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