Preheat oven to 350 degrees.

Combine powdered sugar, flour, and butter in a food processor, mix until ingredients form a ball.

Dump ball onto counter and divide into 6 parts. Place a part of the dough into each individual 4 1/2" tart pan with removable bottom.

Push dough down along pan going up sides. Push into all the indention on side of pan. If you have a small rolling-pin (the kind for pies & pizzas) this works wonderfully.

Add about a spoon full of chopped pistachios to each tart and lightly press into dough.

Bake for 10-12 minutes, until lightly browned.

Cool completely before filling.

In an electric mixer with a whisk attachment add mascarpone, brown sugar, heavy cream and whisk on medium high for a minute.

Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.

Spoon the filling into the cooled tart shell, and smooth with a spatula or off set knife.

Cut stem off figs and cut into quarters length wise.

Place cut figs on top of filling in a circular pattern

Drizzle with honey

Store in refrigerator covered until ready to serve.