<p>Mix softened butter and powdered sugar. Add the egg yolks and pour in the flour and almond flour and mix.</p><p>Roll out the dough into disks 10 cm in diameter and 0.5 cm thick. Cut out using a cutter.</p><p:Reserve in the fridge for at least 1 hour to harden the dough.</p><p:Bake in the oven, then let them cool.</p><p>Remove the zest from the lemon and mix it with the ricotta with 1 tbsp of its juice.</p><p:Spread the bottoms of the tart shells delicately with the ricotta.&nbsp;</p><p>Cut the figs into slices and place them on the ricotta.</p><p>Drizzle 1 tbsp of honey over each tart and sprinkle with chopped walnuts.</p>