To make the pastry

1. Pre-heat the oven to 200 degrees celsius
2. Rub the butter and flour together until it turns into a breadcrumb consistency.
3. Add the cold water a little at a time until it comes together as a dough.
4. Don't overwork the pastry, once it comes together wrap it with cling film and place it in the film to chill for half an hour
5. Roll the pastry out to about 4mm thin
6. Line a 9 inch flan dish with the pastry, cover with baking paper and add baking beans for baking blind
7. Bake for 15 minutes, then remove from the oven to cool.

To make the filling

1. Turn down the oven to 170 degrees celsius
2. When the pastry is cooled, spread the cherry conserve over the pastry base
3. In a separate bowl cream the sugar and butter together before adding the almond and vanilla extracts. Add the ground almonds and stir through the milk until the mixture is thick and scoopable, stop adding milk before it gets too runny.
4. Spread this mixture over the top of the cherry compote, making sure it is evenly covered
5. Sprinkle with flaked almonds
6. Put it in the oven for 50 minutes. Watch the top doesn't brown too quickly, if it does, cover the top with foil until it has finished cooking.
7. Leave to cool

For the icing

1. Sieve the icing sugar into a bowl, add the vanilla extract and slowly add the non dairy milk until the icing is at a dripping consistency.
2. Drizzle the icing over the top of the tart to taste. The more icing the better in my opinion!