Step 1: For the crust, in a food processor, combine the almond flour, 1/4 cup granulated sugar, salt, and cold unsalted butter. Pulse until the mixture resembles coarse crumbs.
Step 2: Add 2 tablespoons of honey and 1 tablespoon of ice water, pulsing just until the dough comes together. If needed, add the second tablespoon of ice water, a little at a time, until the dough forms. Be careful not to overmix.
Step 3: Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for at least 30 minutes.
Step 4: Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes, or until lightly golden. Let cool completely on a wire rack.
Step 5: For the filling, in a medium bowl, beat the softened goat cheese, cream cheese, 1/4 cup granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
Step 6: Whisk in the egg and egg yolk until just combined. Do not overmix.
Step 7: Pour the filling into the cooled, pre-baked tart shell.
Step 8: Arrange the sliced fresh figs decoratively over the filling. You can overlap them slightly for a beautiful presentation.
Step 9: Drizzle the remaining 2 tablespoons of honey evenly over the figs and filling.
Step 10: Bake for 30-35 minutes, or until the filling is set and the edges of the crust are golden. The figs will soften and slightly caramelize.
Step 11: Let the tart cool completely on a wire rack before refrigerating for at least 2 hours to allow the filling to firm up. This tart is best served chilled.
Step 12: Just before serving, garnish with fresh mint leaves and a sprinkle of chopped pistachios, if desired.