Step 1

Preheat oven to 180C/160C fan forced. Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.

Step 2

For the base, process pistachios, ginger and 1 cup oats in a food processor until finely chopped. Add coconut, oil, maple syrup, salt and remaining oats. Process until a sticky mixture forms. Press into base and side of prepared tin and smooth the surface. Bake for 20 minutes or until golden and crisp. Set aside to cool completely.

Step 3

Meanwhile, place cornflour in a bowl. Slowly whisk in 1/2 cup milk until smooth and combined. Whisk in remaining milk. Pour into a small saucepan. Stir in vanilla seeds and pod, rind and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard vanilla pod and rind. Cover and place in the fridge for 1 hour or until chilled.

Step 4

Use a balloon whisk to whisk the custard until smooth. Add the yoghurt. Whisk until combined. Spread over the oat base. Place in the fridge for 3 hours or until just firm. Arrange figs on top, drizzle with extra maple syrup and sprinkle with chopped pistachio, if using.