Rub the flour and cold butter together into a sandy texture.

Add the egg, salt and finally the coffee, both the powder and the liquid espresso.

Roll the dough between two sheets of baking paper to a thickness of 3mm and let it rest for one hour.

Line the ring with the dough as shown in the video.

Rest in the freezer for at least half an hour, then bake at 160 degrees for 25 minutes.

Peel the figs and put them in a pan with the sugar and lemon juice.

Cook for about 10 minutes, mashing with a fork.

Once cold, spread the fig compote over the bottom of the tart.

Melt the white chocolate and add the almond paste, mixing well.

Heat the milk with the honey and add the rehydrated gelatin, mixing well.

Add the milk mixture to the chocolate and emulsify with an immersion blender.

Add the fresh cream and emulsify again, keeping the blender at the bottom to avoid incorporating air.

Pour part of the namelaka over the fig compote and leave in the fridge to set.

Cover the remaining namelaka with plastic wrap in contact with the surface and leave in the fridge for 12 hours.

Use the remaining namelaka with a piping bag to finish the tart, then top with fresh figs.