To prepare sweet pastry crust, combine softened Vegan Butter and Sugar in a bowl. Whisk till light and creamy. Add Vanilla Extract and whisk well.

Add sifted All Purpose Flour and Salt to your creamed butter and using a fork or pastry cutter, "cut" the flour into the butter until a soft dough forms. Don't overwork it.

Transfer dough to worktop and knead no more than 3-4 times, until the dough comes together.

Flatten slightly and wrap entirely in cling wrap, then let sit in the fridge to rest for 2 hours.

Meanwhile, make Vegan Almond Frangipane.

In a bowl, cream Vegan Butter and Sugar until light and creamy. Whisk in Flour, Cornstarch, Baking Powder, Vanilla Extract, Aquafaba and Ground Almonds.

Once your dough is fully chilled, preheat oven to 175 Celsius/350 F. Remove dough from fridge and dust your counter top with a thin layer of flour.

Roll your dough out until it is slightly larger than a 9 inch tart tin and then line your tin with the dough. Trim off excess and freeze the tart tin for 15 minutes.

After 15 minutes, remove from freezer and spread a generous layer of Fig Jam in the bottom of your lined tart tin.

Pour Vegan Almond Frangipane into tart case until it is filled to the brim. Even almond cream out and stud with small pieces of chopped Fresh Fig.

Bake tart in oven for 45-50 minutes or until golden and cooked through.

When tart has cooled down, remove from tin. I like to chill it for 4-6 hours to let the Almond Frangipane set up, but this is optional.

Decorate with Vegan Whipped Cream and more Fresh Fig pieces.