With a robot-coupe, finely mix the soft butter, the icing sugar, the almond powder, the flour and the salt together.

Add the eggs and mix until the dough takes shape.

Film in contact and store away in the refrigerator for one hour.

With a pastry roll, spread the dough to a thickness of 2mm and cover the bottom of a 20cm diameter circle on a height of 2cm, then prick the dough.

Store away again in the refrigerator for 1 hour.

To finish, bake in a ventilated oven at 180°C during 18 minutes.

Put away for dressing.

In a salad bowl, cream the soft butter and the brown sugar.

Add the almond powder and the thinly ground walnut using a spatula and incorporate the eggs and the whipping cream.

Put away for dressing.

In a robot-coupe, finely mix half the figs and the walnuts and bring them to a boil in a saucepan.

Shower the NH pectin over the preparation, as previously mixed with the sugar.

Bring to the boil and add the glucose, and boil again.

Store away in the refrigerator.

On a tray covered with a baking mat, spread the melted butter and shower the brown sugar over it.

Cut the figs in half and lay them with the flesh facing down.

Put in a ventilated oven at 160°C for a few minutes.

Put aside for the dressing.

With a coffee grinder, mix the four ingredients to obtain a dough.

Put in a disposable pouch and store in the refrigerator.

Using a pastry bag with a plain N°6 tip, garnish the bottom of the prebaked tart with the almond cream and Grenoble walnuts.

Bake à 150 °C in a ventilated oven during 20 minutes and leave to cool at room temperature on a grate.

Spread the fig and walnut jam over the cream and poach a few drops of shiso paste.

To finish, lay the roasted half figs on the tart.

Taste at room temperature.