Line a 20cm springform cake tin with greaseproof paper. Tip the fruit and nuts into a food processor and blitz until fine and tacky (it should be easy to mould with your hands), then push and press it into the base of the lined tin, and 2.5cm up the sides. Leave to firm up in the freezer for 1 hour. When the time’s up, mix the yoghurt with the vanilla and 1 teaspoon of honey, then spoon into the chilled tart case. Freeze for 1 further hour, or until slightly set. Release the tart from the tin, halve or quarter the figs and arrange nicely on top, then drizzle generously with honey, to finish.