Method

• 1.
  To make the labneh, place yoghurt in a colander lined with a large square of muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid.
• 2.
  Preheat the oven to 180°C/160°C fan-forced. Grease a 22.5cm loose-bottomed fluted tart pan.
• 3.
  For the pastry, place flour, sugar, butter and a pinch of salt flakes in a food processor and whiz to fine crumbs. Add egg and 1 egg yolk, and pulse to a smooth dough. Enclose in plastic wrap and chill for 30 minutes. Roll out pastry on a lightly floured surface to a 4mm-thick round, transfer to prepared pan and press gently into base and sides. Trim excess, leaving 2mm above the sides. Chill for 30 minutes. Line pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Brush pastry with remaining egg yolk and bake for 10 minutes or until golden. Stand to cool completely.

• 4.
  For the pistachio filling, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Whiz pistachios in a small food processor for 2 minutes or until finely ground. Combine pistachios, milk, cream and half the sugar in a saucepan over medium-low heat, stirring until warm. In a bowl, whisk remaining 20g sugar and egg yolks until combined. Gradually whisk pistachio mixture into egg yolk mixture in a steady stream until combined. Squeeze excess water from the gelatine and stir through the warm pistachio mixture until melted and combined. Stand for 15 minutes to cool.
• 5.
  Pour pistachio filling into cooled tart shell, smooth surface with a palette knife and chill for 2-3 hours, until set.
• 6.
  Combine labneh and honey, and carefully spread over pistachio filling. Chill for 30 minutes to firm slightly. Sprinkle over half the sugar and carefully caramelise using kitchen blowtorch. Top tart with figs, sprinkle with remaining 1 1/2 tbs sugar and caramelise with blowtorch. Scatter with the blueberries, mint and elderflowers, if using, to serve.