Whisk ice water, egg yolks, and vanilla in a small bowl and set aside.
Pulse all-purpose flour, hazelnut flour, sugar, and salt in a food processor.
Add cubed butter and pulse until the texture is crumbly.
Slowly pour in the egg mixture and pulse until the dough just comes together.
Chill the dough before rolling it out to line your tart pan.
For the filling, cream softened butter with hazelnut praline and honey.
Mix in the cake flour, then incorporate the eggs one at a time.
Fold in the finely chopped dried figs.
Spread the filling into the prepared crust and bake until set.
Once cooled, garnish the top with dried figs, whole roasted hazelnuts, and fresh sliced figs.