Combine flour, xanthan gum (only if making GF flour mix) and salt in the food processor bowl.

Chop vegan butter (or coconut oil) into small pieces and add it to the dry ingredients. Pulse a few times to cut the fat into the flour.

Gradually trickle in about 4 tablespoon (60 ml) ice cold water while pulsing the mixture. You know you've added enough water when the mixture resembles breadcrumbs and clumps together.

Transfer the mixture to a clean work bench. Gently press the dough into a disc, do not knead.

Wrap the pastry in cling film and chill in the fridge for at least 60 minutes.

Roll out the dough between on a floured surface until large enough to cover the tart case, about 2-3 mm thick.

Place the rolled-out dough over the tart case and line it inside. Trim excess pastry.

Pierce the bottom with a fork and chill the lined case in the fridge for about another 60 minutes.

Preheat the oven to 180° C / 355° F. Line the pastry with baking paper and fill with baking beads or rice for blind baking.

Blind bake the pastry for 15 minutes, remove paper and beads, and bake for another 10 minutes.

Place the maple syrup, sugar and coconut oil in a saucepan. Bring to a gentle simmer, stirring continuously. Set aside to cool.

In a food processor, combine drained tofu, vanilla paste, orange zest, cinnamon and salt. Blend until silky smooth.

Add the cooled sugar mixture and tapioca starch to the tofu mixture. Blend until smooth.

Preheat the oven to 180° C / 355° F.

Add the chopped pecans to the filling and fill the prebaked tart case.

Decorate the top with pecan halves, brushing lightly with leftover filling.

Bake for 30 minutes, then reduce the temperature to 160° C / 320° F and bake for another 25-30 minutes.

Cool the tart completely before cutting.