Rub the all-purpose flour and cold unsalted butter together until the mixture resembles fine crumbs.

Mix in the powdered sugar and ground coffee until evenly distributed.

Add the egg and salt, then add the espresso coffee.

Bring the dough together just until smooth, then flatten it into a disk.

Roll the dough to 3 mm thickness between two sheets of parchment paper.

Refrigerate the rolled dough for 60 min.

Line the tart ring with the chilled dough, then trim the excess dough.

Freeze the lined tart shell for at least 30 min.

Bake the tart shell at 160°C / 320°F for 25 min, then cool completely.

Peel the fresh figs and place them in a saucepan with the granulated sugar.

Add the lemon juice and cook over medium heat for about 10 min.

Mash the cooked figs with a fork, then cool the fig compote completely.

Spread the cooled fig compote evenly over the bottom of the baked tart shell.

Soak the gelatin sheets in cold water until softened, then squeeze out excess water.

Melt the white chocolate, then stir in the unsweetened almond paste until smooth.

Heat the whole milk and honey until hot but not boiling, then dissolve the softened gelatin in it.

Pour the hot milk mixture over the white chocolate mixture, then blend until emulsified.

Add the heavy cream and blend with the immersion blender held at the bottom to avoid incorporating air.

Pour part of the almond namelaka over the fig compote, then refrigerate until set.

Cover the remaining almond namelaka with plastic wrap touching its surface, then refrigerate for 720 min.

Transfer the chilled namelaka to a piping bag and pipe it over the tart.

Slice the remaining fresh figs and arrange them over the piped namelaka.