Pre-heat the oven to 180°C/355ºF/Gas mark 4. Chop the figs in half and set aside for topping.
To make the filling, lightly beat the whole eggs, egg yolks and caster sugar in a large bowl. In a small pan, warm the Alpro Hazelnut drink until it reaches a gentle simmer, and then stir into the bowl with the eggs and sugar mixture. Be careful not to overheat the hazelnut drink and make sure you mix vigorously when you add the eggs to avoid any curdling. Pour this mixture back into the small pan and thicken a little over a low heat until the consistency is smooth and thick like a custard.
Place your cases on a baking tray and spoon a little of the mixture into each. Top each one with a fig half and dust with icing sugar. Bake in the oven for 15-20 minutes until the mixture sets and the fig is slightly caramelised.
Meanwhile, gently melt the dark chocolate in a glass bowl suspended over boiling water (a bain marie). Drizzle the chocolate in zigzag patterns over the tarts, and finish with a scattering of chopped nuts.
Use this recipe to create delightful sweet canapés, scaled down with mini ready-made pastry cases.