• Preheat oven to 350°F 175°C.

Make The Tart Base:

• Stir together the flour with baking powder.
• In a mixing bowl add all of the remaining ingredients and whisk to combine until sugar dissolves.
• Gradually stir in the flour until you have a soft non-stick dough.
• Cover with plastic wrap and rest in the fridge for 30 minutes.
• Grease a non-stick tart tin that's at least 2-inch (5 cm) deep (or use a 10-inch non-stick Springform pan) with cooking spray or vegetable oil.
• Take pieces of the dough and arrange them in the pan here and there. Press with your hands or use a measuring cup to press the dough and form a flat base. Raise it by 2 cm (¾ inch) on the edges.
• Prick the base many times with a fork.

Make The Tart Filling:

• In a mixing bowl add the Myzithra cheese, the beaten eggs, and the honey. Whisk to combine and become as smooth as possible.
• Pour the thick mixture over the base and smoothen it with a spoon.
• Cut the figs in half and place them on top. Allowing their skin side to gently sink into the cheese cream.
• Dust some sugar on top of the figs.
• Bake for 40 to 45 minutes or until the cream is set and deep golden on top and slightly brownish on the edges.
• Remove the tart from the oven and allow to cool down to room temperature on a cooling rack.
• Then cut into 8 pieces and serve.