Roll the pastry out thinly on a lightly floured surface, then stamp out 12 × 10 cm (4 inch) circles with a fluted biscuit cutter and press into a buttered 12-section muffin tin. Reknead and reroll the pastry trimmings as needed. Prick the bases of each tart 2–3 times with a fork, then chill for 15 minutes.
Line the tarts with squares of nonstick baking paper and baking beans and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5 minutes. Remove the paper and beans and cook for a further 4–5 minutes until golden. Leave to cool for 10 minutes, then loosen the edges and transfer to a wire rack to cool.
Whip the cream to form soft swirls, then fold in the yogurt, honey and mint. Spoon into the tart cases. Cut the figs into wedges and arrange over the top of the tarts. Drizzle with extra honey and sprinkle with tiny mint leaves just before serving.