Mascarpone is a soft, mild Italian cheese. This dessert is real treat, especially with the fresh blackberries on top
Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and pulse to combine.
Add butter, and process until mixture resembles coarse meal, about 10 seconds.
In a small bowl, lightly beat yolks with the water.
With machine running, add yolk mixture and process just until dough holds together, no more than 20 seconds.
Form the dough into a flat disk and wrap in plastic.
Chill in refrigerator until ready to use, at least 2 hours.
Can also be frozen for up to a month and defrosted before use.
Roll out the pastry on a lightly floured board.
Lift the pastry into a 23cm tart tin with a removable base, and press it in lightly.
Cover and place in the fridge for a minimum of 30 minutes.
Preheat oven to 180C.
Blind bake the tart shell by lining the pastry with baking paper. (*Blind bakemeans to cook the tart shell empty)
Bake for 15 minutes.
Remove paper and cook for a further 10-15 minutes or until the pastry is crisp and golden.
Set aside to cool and lower the oven to 160C.
Combine mascarpone, ricotta, sugar, honey, vanilla, eggs, egg yolk and flour in a food processor and blend until smooth.
Pour into the cooled tart shell. Arrange sliced figs on top. Bake for 35-40 minutes or until filling is set but still slightly wobbly in the centre and golden.
Place jam in a small saucepan over medium heat and warm for a few minutes until melted.
Brush gently over the cooled tart.
Combine blackberries, extra sugar and lemon juice. Spoon over the tart and serve either at room temperature or slightly chilled.