Preheat the oven to 350℉/180℃ and grab a tart pan with a removable bottom.
Pulverize the chocolate graham crackers (or wafers/cookies) then mix with the butter and salt to moisten. I like to use a fork for this.
Press the crumbs into the tart pan, starting with the sides, then compacting the bottom. Use a ⅓ cup measuring cup to compact the crumbs.
Bake at for 10 minutes, then cool completely on a wire rack.
While the crust bakes, begin making the fig jam. Remove the top stems from the figs, then quarter them. Add the chopped figs and water to a pot and place over medium heat for about 10 minutes. Only let them lightly simmer.
Transfer the figs and water to blender or food processor and blend until smooth. Note that the tiny seeds will remain whole.
Return the puree to the pot (medium high heat) and stir in the honey. Then, mix together the cornstarch and extra water. Add the slurry to the figs and stir until the preserves begin to bubble and thicken.
Transfer the mixture to a bowl to cool, stirring occasionally to help release the heat.
Cream together the softened butter and almond butter. Then, add the powdered sugar, vanilla, and heavy cream and mix until smooth. Spread into the cooled tart crust.
Refrigerate for 15 minutes, then spread the cooled fig preserves over top of the almond butter to meet the edges of the tart. Refrigerate for 45 minutes to set.
Before serving, add the bowl of a stand mixer and the whisk attachment to the freezer for 15 minutes to chill. Then, toast the sliced almonds in a pan over medium low heat, tossing until lightly browned.
Once the bowl is chilled, add the heavy cream, powdered sugar and vanilla to the bowl and whisk on medium until slightly thickened, then crank to high until stiff peaks form.
Swoop on top of the fig layer, then add toasted almonds and a drizzle of honey.