Vegan Raspberry Tart with Crème Pâtissière

Combine the flour, icing sugar, ground almonds and salt in a large bowl. Add the cold coconut oil cubes and rub into the flour with your fingertips until the texture resembles coarse breadcrumbs, then add the ice-cold water one tablespoon at a time, pressing the dough together until it just holds. Flatten into a disc and wrap in beeswax-free wrap or a reusable bag.

Refrigerate the dough for at least 1 hour until firm.

Preheat the oven to 180°C fan. Roll the chilled dough on a lightly floured surface to 3mm thickness and press gently 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 set and pale golden.

Remove the baking beans and parchment, return the shell to the oven and bake for a further 10 minutes until the base is dry and deeply golden.

Remove and cool completely in the tin.

Whisk together the oat milk, caster sugar, cornflour, vanilla extract and vanilla pod seeds in a medium saucepan until smooth and no lumps remain.

Place the saucepan over medium heat and stir continuously with a heatproof spatula for 8–10 minutes until the custard thickens to a consistency that holds a ribbon when dropped from the spatula — do not let it boil vigorously.

Remove from heat, discard the vanilla pod, and stir in 1 tablespoon of coconut oil until fully melted and incorporated, then press a sheet of cling film or beeswax-free wrap directly onto the surface to prevent a skin forming.

Cool the crème pâtissière to room temperature, then refrigerate for a minimum of 2 hours until fully set and cold.

Whisk the chilled crème pâtissière briefly until smooth, then spoon it into the cooled tart shell and spread evenly with a palette knife.

Arrange the fresh raspberries in tight concentric rings over the entire surface of the custard, starting from the outer edge and working inward, placing each berry upright.

Warm the apricot jam with 1 tablespoon of water in a small saucepan over low heat for 2 minutes, stirring until fluid.

Pass through a fine sieve to remove any lumps, then brush lightly over the raspberries to glaze.

Refrigerate the finished tart for 30 minutes before slicing to allow the glaze to set and the layers to firm.