Method

• 1.
  For the pastry, in a stand mixer fitted with the whisk attachment, whisk butter, vanilla seeds and icing sugar until pale and fluffy. Add flour and yolks, and whisk on low to form a dough. Halve, shape into two discs, wrap in plastic wrap and chill for 1 hour.

• 2.
  Preheat oven to 170°C/150°C fan-forced. Grease 12 x 10cm fluted loose-bottomed tart cases.
• 3.
  Roll out pastry rounds between two pieces of floured baking paper to 4mm thick. Using a 12cm cookie cutter, cut rounds and line base and side of tart cases, trimming excess pastry. Freeze for 30 minutes or until very firm. Place on a baking tray and bake, carefully pressing pastry base down and sides out with a clean tea towel halfway, for 15 minutes or until golden.
• 4.
  For the mousse, place chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water) and stir until melted. Set aside. In a second bowl, whisk cream to soft peaks and set aside. Place eggs and sugar in a clean heatproof bowl set over saucepan of simmering water (don’t let base of bowl touch the water) and whisk constantly for 4 minutes, or until pale and thick. Remove from heat and, in 2 batches, fold melted chocolate into egg mixture, then fold through cream until combined.
• 5.
  Divide mousse among cooled tart shells and chill for 2 hours, or until set.
• 6.
  Heat a frypan over high heat until hot. Dip cut side of figs into caster sugar and, in batches, cook, cut-side down, for 1-2 minutes, until caramelised.
• 7.
  Remove tarts from cases. Top with figs, scatter with macadamias and drizzle with honey to serve.