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1. In heat proof bowl or double-boiler, whisk egg yolks together w/2 tbps of sugar and Marsala. Set bowl over pan of simmering water. Whisk constantly until mixture nearly triples in vol. and begins to thicken, 3 - 5 mins. Don't overcook yolks or they will scramble.
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2. Immediately place bowl w/egg mixture into larger bowl filled w/ice water, continue to whisk a couple of mins until mixture cools.
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3. In large bowl, whip mascarpone over low speed until creamy, about 10 seconds. Increase speed slightly, and gradually beat in cooled yolk mixture until completely incorporated, scraping sides of bowl once or twice w/a rubber spatula. Set aside.
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4. Place 1 1/2 tspswater in small, heat-proof measuring cup. Sprinkle powdered gelatin over water, allowing gelatin to soften. Place cup in a small pan of lightly simmering water to allow gelatin to dissolve and warm.
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5. In chilled mixing bowl, combine heavy cream w/2 tsps sugar. Beat on medium speed until cream just begins to thicken, about 2 mins. Add warmed gelatin and vanilla ,beat just until stiff peaks form when beater is raised.
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6. W/rubber spatula, fold whipped cream mixture into mascarpone mixture; about 2 cups. Scrape mixture into baked tart shell, smooth top w/spatula, and refrigerate for at least 1 hour to set.
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7. Remove tart. Starting at outside edge, place fig slices, pointed ends upward, in concentric circles on filling, tilting slices so they lean slightly toward edge of crust in petal-like fashion.
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8. In small saucepan, combine balsamic vinegar, 1 tbsp water, remaining 2 tbps sugar and cornstarch, stir until dissolved. Heat mixture over medium heat, stirring constantly, until it comes to a boil. Boil 1 min., stirring constantly so mixture does not burn. Immediately remove from heat and pour glaze into a heat-proof glass measuring cup or bowl. Brush glaze onto figs. Refrigerate for at least 1 hr before unmolding. The completed tart will keep, refrigerated, for up to 2 days.
