Vegan Fruit Tart

1. Before getting started make sure that you chill the can of coconut whipping cream the night before. 2. In your food processor, combine the flour, vegan butter, sugar, salt, and soya milk until the ingredients stick together to form a ball of dough. Gently knead the dough into a smooth ball and wrap the dough in cling-film or place in an airtight container and refrigerate for 30 minutes. Meanwhile, preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper. 3. Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible. Pierce several holes into the base of the pastry using a fork. 4. Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and bake for another 15 minutes until light golden brown. Place the tin on a cooling rack and cool to room temperature. 5. Add the chilled coconut cream to a large bowl and using an electric whisk (if possible) beat for a couple of minutes until it forms stiff peaks. Add in the custard and whisk until combined. Taste test the mxiture, and if needed add the powdered sugar before whisking again to combine. 6. Transfer the custard mixture into the tart shell and use a spatula or spoon to smooth out the top. Place the tart in the frige to chill for 2 hours. Meanwhile, prepare the fruit. 7. Wash all of the fruit very well and sit it on top of a clean tea towel to dry completely for about 30 minutes. Cut the tops of the strawberries and peel the kiwis before slicing them. 8. Add the apricot jam/apple jelly to a small saucepan and place on medium heat. Stir continuously, the jam should thin out and become glossy. If the mixture is too thick, add a few tablespoons of water to it and mix well. 9. Arrange the fruits on top of the tart, starting with the outside edge and working in a circular motion. Lastly, carefully brush the fruits with the apricot glaze using a pastry brush. 10. Place it in an airtight container or cover it with plastic wrap before refrigerating. It will well last for a couple of days. This is depending on the quality of fruit you use (make sure they are not at their use-by date by the time you garnish the tart). I do not recommend freezing.