In a large bowl, combine the flour, salt and sugar.
Cut in the cold butter with a pastry blender.
Add the beaten egg and mix in well with a fork.
Turn dough out onto the counter. It will be very crumbly. Form it into a ball. You may need to knead it a couple of times. Flatten the ball into a disc.
Cover the disc with plastic wrap and chill in the fridge for 15-30 minutes (this will make the pastry dough easier to work with).
Preheat oven to 350 degrees.
Beat the filling ingredients together with a hand mixer until smooth and creamy.
Once adequately chilled, remove pastry dough from the fridge and cut into 12 equally sized portions.
Press each portion into a tart cup.
Bake for 10-12 minutes. Remove from oven.
Spoon filling into tarts and return to oven for an additional 15 minutes.
Remove from oven and allow to cool completely.
Place a slice of fig on top of each tartlet and drizzle with honey.