Blitz the pistachios in a food processor until they’re a crumb like consistency. You’ll want to pulse and check on them a few times, as you don’t want to overdo it and end up with a nut butter.
Transfer the pistachio crumbs to a medium bowl and add the melted butter, salt and powdered sugar. Mix to combine, then press into a standard tart pan (the kind with the bottom that lifts out).
Put it in the fridge to chill while you make the filling.
Scoop the insides of 4 figs out with a spoon and add them to your (cleaned) food processor.
Now, add the remaining mascarpone, honey, vanilla extract, and rose extract to the bowl of the food processor and pulse until just combined.
Add the filling to the tart crust, smoothing out the top as you go. While you wait, cut the remaining figs up to use on top. I like to use a combination of halved figs and sliced ones, but feel free to cut them however you'd like!
Put the whole thing in the fridge for at least an hour until it’s nicely set. Then add an assortment of figs to the top.
To remove the tart from the pan, place the whole thing on top of a can and carefully push the sides of the pan down to free the tart inside. Or if that's too scary, serve it directly from the tart pan. No judgment here.