Grease 9 inch tart pan or 9 inch springform pan with nonstick cooking spray.

Mix together graham cracker crumbs, sugar, and melted butter.

Press crust mixture into the bottom and sides of the pan.

In a medium pan, bring half-and-half to a boil over medium heat.

In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.

Stir in vanilla extract.

Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine.

Pour filling into prepared crust and refrigerate for at least 2 hours or up to overnight.

Garnish with sliced figs, drizzled honey, and pistachios.

Slice and serve.