For the base :
In a mixer, add butter bite biscuits, and grind them in a fine powder. Take out powdered buiscuit in a bowl and mix with melted butter and castor sugar.
Add vanilla essence and mix well. Keep it aside.
Soak figs in warm water for around 2 hrs. In a mixer, add figs and grind till smooth paste.
Add clarified butter in a nonstick pan. Heat it on medium flame.
Add figs paste and roast it till it leaves ghee from sides. Add grated thickened milk or khoya and roast it again for 2 minutes on midium heat. Switch off the flame.
Add castor sugar, cardamom powder and pistachios. Mix well.
Grease some tart moulds of any shape. I used boat shaped. Take handful of buiscuit mixture and put it in tart mould. Spread evenly and press gently in all over the mould. Left some well in the center.
Fill the fig stuffing over the well of the biscuit base in tart mould. Follow the same process with rest all the mixture. Keep all the moulds in the refrigerator for around 4 hrs to chill.
Remove the tarts from the mould carefully and place them on a plate. Drizzle some chocolate syrup and serve chilled.