Vegan Lemon Meringue Tart

Combine the flour, icing sugar, ground almonds and salt in a large bowl. Add the cold coconut oil cubes and rub with your fingertips until the mixture resembles coarse breadcrumbs, then add the ice-cold water one tablespoon at a time, pressing the dough together just until it holds.

Shape the dough into a flat disc, wrap tightly in cling film and refrigerate for at least 1 hour until firm.

Preheat the oven to 180°C (160°C fan). Roll the chilled dough on a lightly floured surface into a 3mm circle and press it into a 23cm loose-bottomed tart tin, trimming the edges flush. Prick the base all over with a fork, line with baking parchment and fill with baking beans.

Blind-bake the tart shell for 18 minutes until the edges are pale gold.

Remove the beans and parchment and bake for a further 8 minutes until the base is dry and lightly coloured, then set aside to cool completely in the tin.

Whisk the lemon juice, lemon zest, caster sugar, coconut cream, cornflour and turmeric together in a medium saucepan until smooth.

Place the saucepan over medium heat and stir constantly with a silicone spatula, scraping the base of the pan, for 8–10 minutes until the curd thickens enough to coat the back of a spoon.

Remove the curd from the heat, stir in the coconut oil until fully melted, then pour the hot curd into the cooled tart shell and smooth the surface with a palette knife.

Refrigerate the filled tart, uncovered, for a minimum of 3 hours until the curd is completely set and sliceable.

Pour the chilled aquafaba into a spotlessly clean stand-mixer bowl, add the cream of tartar and whip on high speed for 4–5 minutes until stiff, glossy peaks form.

With the mixer running on medium, pour in the caster sugar in a slow, steady stream, add the vanilla extract, then increase to high speed and whip for a further 3 minutes until thick, shiny and holding firm peaks.

Spoon or pipe the meringue generously over the set lemon curd, creating swooping peaks with the back of a spoon. Using a kitchen blowtorch, toast the meringue in slow, circular passes until deeply golden and lightly charred at the peaks. Serve immediately.