Yogurt and mascarpone cheese, touched with the slightest swirl of honey, make an excellent filling for a fig tart. Honey blends beautifully with the mildly sweet, floral notes of fresh figs, while almonds, rosemary and notes of orange give the tart a vibrant, bright flavor.
Combine all the ingredients for the tart crust, except the water, into a food processor and process until it forms the texture of cornmeal. Pour the water into the feeder tube, and continue processing until it forms a ball.
Spoon the dough into the pan and then prick it all over with the tines of a fork. Set the tart shell into the freezer to chill about 20 minutes, and then heat the oven to 350 F.
After about 20 minutes, blind bake the tart shell. Allow it to cool completely while you prepare the filling.
Make the tart.
Spoon the gelatin into a small bowl, and cover it with water. Allow it to bloom while you prepare the other ingredients - 5 to 10 minutes.
Warm the cream in a saucepan on the oven until steaming, and then stir in the gelatin mixture until fully dissolved.
Spoon the gelatin and cream mixture, mascarpone cheese, yogurt and honey into a stand mixer. Whip with the whisk attachment until lightened and airy.
Pour the filling into the springform pan over the tart crust, and then set in the fridge at least 4 hours and up to overnight to set.
Very gently unmold the tart, and then arrange the figs and sliced almonds on top. Serve immediately.