Whisk cream, egg yolk and vanilla in a small bowl, set aside.
Combine 1/3 cup of pistachios with 1/4 cup of flour in a food processor and pulse until finely ground. Add the remaining flour, powdered sugar, salt and black pepper. Pulse until combined.
Add butter and pulse until pieces are the size of dimes. Slowly add the liquid mixture, while pulsing, until dough just starts to come together.
Remove from the food processor and, careful not to over mix, combine dough into a flattened rectangle. Cover in plastic wrap and chill for 2 hours.
After the dough has chilled, remove plastic wrap and roll dough to 1/4" think on a lightly floured surface. Place in tart pan. Fold excess dough inward to create a thicker crust around perimeter. Take a knife and trim off the excess dough to create a smooth and level edge. Chill for 1 hour.
After tart dough is chilled, line the inside of tart with aluminum foil and fill with beans or pie weights.
Bake at 400 degrees for 18-20 minutes or until edges begin to turn a golden brown. Remove foil and bake crust for another 6-7 minutes or until the bottom is fully baked and golden brown.
Brush crust with egg white immediately after coming out of the oven. (This will prevent crust from becoming soggy) Allow the crust to cool completely.
Mix mascarpone, greek yogurt, honey and vanilla until smooth.
Fill tart 1/2 way with mascarpone filling. Thinly slice 3-4 figs, depending on size, and lay them in a single layer on top of filling. Top with the remaining mascarpone filling. Smooth out top with offset spatula or back of spoon.
Chill in the fridge for 2-3 hours or until filling is set.
Slice in 8-10 pieces. Garnish with figs, honey, and chopped pistachios