For the crust

• Preheat oven to 350°F/176°C.
• In a medium mixing bowl combine speculoos cookies crumbs, sugar, salt and melted butter until evenly mixed.  Press crumb mixture evenly into a 10-inch tart pan with a removable bottom.  Bake crust for 10 minutes.  Allow to cool while preparing filling.

For the filling

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the mascarpone and sugar together on medium-high speed until smooth and creamy, 2 minutes.  Add the honey and beat to combine.
2. In a separate bowl, beat the heavy cream on medium-low speed until it becomes frothy. Increase speed to medium-high and and continue to beat until stiff peaks form, about 3 minutes.  Careful not to over mix or else it will become thick and lumpy.
3. Gently fold in half of the whipped cream into the mascarpone mixture, then fold in the other half.
4. Spread the filling into the prepared tart crust and allow to chill in the refrigerator for at least 2 hours. Once ready to serve, garnish the tart with the fresh figs, almonds, and a drizzle of honey.