Blend butter, flour, salt, sugar, and almonds into fine breadcrumbs.
Add egg and water then blend until a dough forms.
Knead dough gently, cover, and chill in fridge for 30 minutes.
Preheat oven to 190°C.
Grease four 10cm tart cases with butter.
Divide and roll pastry to fit the cases.
Line cases with pastry and fill with parchment and blind-baking weights.
Bake for 15 minutes, remove weights, then bake for 5 more minutes.
Trim excess pastry edges and set aside.
Melt chocolate over a saucepan of simmering water.
Whisk eggs and sugar until pale.
Mix melted chocolate, cream, and egg mixture together.
Stir in scooped flesh from four figs.
Fill cases with chocolate mixture and top with remaining sliced figs.
Bake for 10 to 15 minutes until set.
Blend raspberries, sugar, and lemon juice then sieve.
Plate tarts with sauce, ice cream, and mint garnish.