Preheat the oven to 350ºF/175ºC.

For the crust: In a medium bowl, whisk together the oat flour, corn flour, almond flour, arrowroot powder, sugar and sea salt. Scatter the vegan butter pieces on the top and add the vanilla extract and almond extract. Using an electric handheld mixer, mix on low speed just until the dough comes together in clumps, about 2-4 minutes. Alternatively, you can do this step in a stand mixer with a paddle attachment.

Grease a rectangular (14”x4”) tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with coconut oil or cooking spray. Add the crust mixture into the tart pan with and press evenly into the pan, starting with the sides and then the bottom. Freeze the crust until it is firm, about 20-30 minutes.

Place the tart pan on a baking sheet and bake in the preheated oven until it is golden-brown, about 20-25 minutes. Cool completely before adding the filling.

To make the filling: Drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream and blend until the mixture resembles ricotta cheese. Add the remaining filling ingredients except for the figs and blend until smooth and creamy, scraping down the sides as needed.

Pour a little less than half of the coconut-cashew cream into the tart shell, using a rubber spatula to smooth out the surface. Chill the tart in the fridge to slightly set, about 20 minutes.

Then top the cream with a layer of sliced figs. Pour the remaining coconut-cashew cream on top of the layer of figs and chill for another 20 minutes. Finally, top the second layer of cream with the last layer of sliced figs. Chill the tart until it is firm enough to slice, at least 2 hours, or overnight.