In a bowl, thoroughly mix all of the ingredients to create a dough. Transfer the dough to the prepared tin and flatten by hand, creating a rim approx. 2 cm high around the edge.
Blind bake for approx. 12 mins. in the lower third of an oven preheated to 180°C.
Stir the coconut milk, almond milk and cornflour in a pan until smooth. Stir in the vanilla paste and rice syrup. Bring the filling to the boil while stirring with a whisk, reduce the heat, simmer for approx. 1 min. while stirring. Allow to cool slightly, pour into the tart base, leave to cool.
Decorate the tart with the kumquats.