Preheat oven to 350F/ 177C.

In a medium bowl, combine the graham cracker crumbs with the pecans, salt and melted butter until the crumbs are evenly moistened and resemble wet sand. (Alternatively you can pulse the graham crackers in a food processor until fine crumbs, then add the pecans and pulse a few times until they are in small pieces.)

Transfer the mixture to a tart ring or tart pan with a removeable bottom and, using your fingers, press the mixture evenly into the bottom and up the sides. Chill for 15 minutes then bake in the preheated oven for 10-12 minutes until golden brown and it no longer looks wet in the center. Set on a wire rack to cool completely.

While the crust is baking, beat the softened cream cheese with a stand mixer, using the paddle attachment, or a hand mixer until smooth and creamy and slightly fluffy. Add the yogurt and beat just until combined and smooth. Beat in the pinch of salt, honey and Grand Marnier. Taste for sweetness and adjust if necessary. Set in the refrigerator until the crust is completely cooled.

Once the crust has cooled completely, pour the filling in and evenly smooth out with an offset spatula or the back of a spoon, creating pretty swirls. Place in the refrigerator.

Slice the tip of the stems off the figs, and then slice into 4 or six wedges per fig (depending on the size of the fig and your desired thickness.) *To create some contrast, I cut about half the fig into thin slices, to fan out, and the rest into wedges. The decorating with the figs on top is really up to how you want to do it. Then set in the refrigerator for about two hours or more for the filling to chill and firm up.

Then when ready to serve, drizzle a little honey on top of the whole tart, or on the individual slices. Enjoy!