Combine the all-purpose flour, hazelnut flour, icing sugar, and 125 g butter until sandy.

Add the egg and salt, then knead into a smooth dough.

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

Chill the rolled dough for at least 60 min.

Line the 20 cm tart ring with the chilled dough.

Freeze the lined tart shell for 30 min.

Bake the tart shell at 160°C for about 20 min.

Place the fresh figs, blackberries, granulated sugar, and lemon juice in a saucepan.

Cook the fruit mixture for about 10 min, then crush the fruit with a fork.

Cool the fruit compote, then spread it over the baked tart shell.

Finely chop the dark chocolate and place it in a mixing bowl.

Heat the heavy cream until boiling, then pour it over the dark chocolate.

Whisk the ganache smooth, then stir in the remaining 30 g butter.

Pour part of the ganache into the silicone mold, then freeze until solid.

Pour the remaining ganache over the fig and blackberry compote.

Chill the tart until the ganache is set.

Unmold the frozen ganache insert and place it on the tart.

Decorate the tart with additional fresh figs and blackberries.