Vegan Tarte Tropézienne with Coconut Cream

Combine the flour, yeast, 40g of the caster sugar and salt in a stand mixer bowl. Add the lukewarm oat milk, 1 tablespoon of the orange blossom water, and the vanilla extract. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.

With the mixer running on medium speed, add the softened vegan butter one cube at a time, waiting until each piece is fully incorporated before adding the next. Once all butter is added, increase to medium-high and knead for 10 minutes until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl.

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with cling film, and refrigerate for 12–16 hours until doubled in size.

Tip the cold dough onto a lightly floured surface and press it gently into a rough disc. Transfer to a 20cm round cake tin lined with baking parchment. Use your fingertips to press the dough to the edges of the tin evenly.

Cover loosely with a clean tea towel and leave to prove at room temperature for 2 hours until puffy and pillowy.

Preheat the oven to 180°C (fan 160°C or 350°F). Whisk together the 2 tablespoons of aquafaba and the remaining 10g of caster sugar to make a glaze, then brush it gently over the surface of the proved dough. Scatter the pearl sugar evenly over the top.

Bake on the middle shelf for 25–28 minutes until the brioche is deep golden brown and sounds hollow when tapped on the base.

Transfer to a wire rack and cool completely before filling.

While the brioche cools, open the chilled coconut cream and scoop only the solid white cream into a stand mixer bowl, discarding or reserving the watery liquid. Whip the coconut cream on high speed for 3 minutes until soft peaks form, then transfer to a separate bowl and refrigerate.

Clean the stand mixer bowl thoroughly and add the 120ml of chilled aquafaba and the cream of tartar. Whip on high speed for 6–8 minutes until stiff, glossy peaks form that hold their shape when the whisk is inverted.

Sift the icing sugar over the whipped aquafaba and fold in gently with a large spatula. Add the vanilla bean paste and the remaining 1 tablespoon of orange blossom water and fold again until just combined.

Using a large spatula, fold the whipped coconut cream into the aquafaba meringue in three additions, working gently to keep the mixture voluminous. Refrigerate the cream for 30 minutes to firm up slightly.

Using a long serrated knife, split the completely cooled brioche horizontally through the middle. Brush the cut face of the bottom half lightly with the melted coconut oil. Spoon or pipe the coconut cream generously over the bottom half in a thick, even layer. Place the top half of the brioche back on, pressing down very lightly. Dust with icing sugar and serve immediately, or refrigerate for up to 4 hours before serving.