It's fig season and my all time favourite fruit couldn't be tastier (or cheaper) at the moment. I've read that back in the 9th century, the Greeks may have banned the trade of the best looking figs out of the country, and I think I can understand why. So to make the most of these sweet, soft and delicate fruit, I've combine them with couverture chocolate and turned them into a rich decadent tart. Start with a chocolate sweet paste for the base. Fill with a cocoa enriched frangipane mix and some diced figs and bake. While this would suffice for a lovely dessert, I wasn't convinced, and decided to add a rich and creamy chocolate mousse layer on top. While the mousse may not have set as smoothly as I would have liked, the flavour was there. Lastly to add another textural element, I sprinkled Callebaut Crispearls and flakes over the piped mousse and added a few fresh figs...This one was for the fig lovers out there.