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1
With an electric mixer, beat cream cheese until fluffy.
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2
Beat in creme fraiche and confectioners sugar until smooth.
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3
(Filling can be refrigerated in an airtight container up to 1 day; bring to room temperature before using.)
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4
Preheat oven to 350F.
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5
Combine port, star anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan.
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6
Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.
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7
Add figs, and turn to coat.
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8
Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.
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9
Let cool.
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10
(Figs and syrup can be refrigerated in an airtight container up to 1 week.)
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11
On a lightly floured surface, roll out dough 1/8 inch thick.
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12
Cut out eight 5-inch rounds.
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13
Fit dough into 4-inch tartlet pans, and trim excess dough flush with rims.
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14
Pierce bottoms of shells all over with a fork.
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15
Place shells on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
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16
Bake tartlet shells until golden brown, 12 to 15 minutes.
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17
Transfer to a wire rack.
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18
Let cool completely.
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19
Spoon 2 tablespoons filling into each crust.
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20
Top with figs, and drizzle with some syrup.
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21
Garnish with orange zest curls.
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22
Tartlets can be refrigerated up to 1 hour.
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23
Unmold, and serve immediately.
