Add <quantity>240<unit>g</unit></quantity> all-purpose flour and <quantity>150<unit>g</unit></quantity> diced vegan butter to a large bowl

Break the butter apart with your hands until you reach a breadcrumb consistency

Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar, <quantity>1<unit>tbsp</unit></quantity> of cold water, and <quantity>40<unit>g</unit></quantity> of powdered sugar

Mix all ingredients until they are just combined. Transfer to a work surface and press together to form a tight disk

Wrap the dough in cling film and refrigerate it for at least 30m to relax

Place the dough on a sheet of parchment paper. Dust it with all-purpose flour and cover it with another sheet

Roll out the dough with a rolling pin into a <quantity>4<unit>mm</unit></quantity> thick rectangle

Cut the dough into <quantity>6</quantity> pieces and dust the surface with all-purpose flour

Tuck one piece of the dough into a tart shell and roll across the top. Push the dough into all nooks of the mold and trim the excess

Puncture the dough with a fork and place it in the refrigerator for 20m to chill

Add <quantity>75<unit>ml</unit></quantity> of aquafaba to the bowl of a stand mixer with the whisk attachment. Whip the aquafaba for 10m on high speed until it is white, glossy, and starts to form ribbons

Trim, peel, and remove the core from <quantity>3</quantity> pears. Cut them into medium slices

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Add <quantity>100<unit>g</unit></quantity> of caster sugar and <quantity>60<unit>ml</unit></quantity> of vegetable oil while whisking

Add <quantity>1<unit>tsp</unit></quantity> of almond extract and whisk just to combine. Turn off the mixer

Add <quantity>150<unit>g</unit></quantity> of almond flour and <quantity>30<unit>g</unit></quantity> of all-purpose flour to the aquafaba

Add a mix of <quantity>1<unit>tbsp</unit></quantity> of cornstarch and <quantity>½<unit>tsp</unit></quantity> baking powder, and add <quantity>50<unit>g</unit></quantity> of dark chocolate pieces

Fold the dry ingredients into the aquafaba until combined. Add <quantity>2<unit>tbsp</unit></quantity> of almond milk and fold again until completely combined

Transfer the frangipane to a piping bag set with a round tip

Pipe the frangipane <quantity>¾</quantity> of the way up the raw tart shell

Place the pear slices over the frangipane in a row, gently pushing them down

Top with laminated almonds and bake for 15 until the filling is firm but still slightly jiggly

Remove from the oven, let it cool down completely and remove from the tin form. The vegan pear tart is ready

Dust with powdered sugar to taste and enjoy with a hot cup of tea!