Tarte aux figues, crème Chantilly

My grandparents had quite a few fig trees on their farm so I remember eating a lot of them as a child, stuffing the plump, purple fruits, their skins bursting with the sweet juices, into my mouth in one go. My grandmother was always trying to come up with new ways to use figs. We would have them raw with local Bayonne ham, but most often she would make jam, to ensure they were preserved and avoid any wastage. Sometimes, as a treat, this simple tart would appear on the table. It looks almost