Pre-bake the pastry base

• Place the pastry in the tart tin and press it well against the edges.
• Prick the base several times with a fork.
• Pre-bake in the oven until lightly golden brown.

Prepare the cream filling

• Whisk the eggs with the cooking cream in a bowl.
• Season lightly with salt and pepper.

Assemble the tart

• Pour the cream mixture over the pre-baked base.
• Arrange the Camembert slices and the fig pieces on top.

Bake the tart

• Bake until the filling is set and the cheese is melted and golden.

Finish and serve

• Drizzle with honey before serving.
• Scatter over the toasted nuts and fresh thyme.