Method

• 1.
  To make the pastry, place flour and icing sugar in a processor and process for a few seconds to combine. Add butter and process until it is the consistency of fine breadcrumbs. Add the egg yolks and process only until it comes together to form a smooth ball. Cover and refrigerate for 30 minutes.
• 2.
  Roll out pastry on a floured board and use to line the base and sides of a greased 30 x 11cm fluted loose-bottomed tart pan. Refrigerate for a further 30 minutes.

• 3.
  Preheat the oven to 180°C. Line the pastry shell with baking paper, fill with pastry weights or rice and blind-bake for 10 minutes. Remove the paper and weights and cook for a further 5 minutes.
• 4.
  Meanwhile, place the goat's and cream cheese in a processor with sugar, rind and vanilla. Process until smooth. Add the egg yolks one at a time, then stir in the cream.
• 5.
  Whisk the eggwhites until soft peaks form, then fold into the cheese mixture. Pour into the tart shell and scatter the almonds over the top.
• 6.
  Reduce oven temperature to 170°C. Bake for 20 minutes until golden. Set aside in the pan to cool, then dust with icing sugar and serve with grilled figs.