Fig and yogurt tarts

Directions

1. Sift the flours together. To make the pastry crust, place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs.
2. Sift the flours together. To make the pastry crust, place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs.
3. Turn the dough onto a floured surface and knead gently.
4. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.
5. Divide the pastry dough into 6 pieces and roll out the dough onto a floured surface to ¼ inch thickness.
6. Line six 4-inch tart pans with the dough and trim the excess. Save the extra dough in your freezer for up to a month. Prick the base with a fork and cover the tarts with plastic wrap and chill for 30 minutes.
7. Preheat the oven to 350 degrees F. Remove the plastic wrap and line the tarts with parchment paper. Fill with baking weights (you can use rice or beans if you do not have any baking weights). 8. Bake for 15 minutes. Remove the weights and bake for another 5 minutes until the pastry is lightly golden. Remove from the oven and let them cool completely while you prepare the filling.
8. To prepare the filling, place the yogurt, mascarpone, and honey in a large bowl and whisk until combined. Refrigerate for 30 minutes or until firm.
9. Place sugar on a plate. Quarter the figs. Press cut sides onto sugar to coat well. Use a kitchen blowtorch to caramelize the figs. (This caramelization step is optional if you don’t own a kitchen blowtorch.)
10. Divide the yogurt mixture between the cooled tart shells, top with caramelized figs, and garnish with crushed pistachios.