Quarter figs and soak in warm water for about 15 minutes. Mix oat flakes, almonds and 1 pinch of salt. Drain the figs and squeeze a little. Finely chop the oatmeal mixture and figs in approx. 3 portions in the universal chopper (until a slightly sticky mass is formed).
Put everything in a bowl and knead. Line a rectangular tart mould (approx. 21 x 29 cm) with cling film. Press the mixture into the mould to form a base, forming a rim. Chill for about 30 minutes.
In the meantime, let the blueberries thaw. Break the chocolate into pieces and melt in a hot water bath. Lift the base out of the mould and remove the foil. Spread the base with chocolate and let it set for about 1 hour.
Whip the whipping cream and vanilla sugar with the whisks of the mixer for 7-10 minutes until creamy. Spread the cream on the tart base. Warm the jelly in a small pot. Remove from the heat and mix in the berries.
Allow to cool for about 15 minutes and spread in streaks on the cream.