Add the flour to a mixing bowl along with the vegan butter.

Rub the vegan butter and flour between your fingertips until you have a mixture that resembles fine breadcrumbs.

Add the plant milk a few tbsp at a time until the pastry comes together into a ball of dough.

Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

While the pastry is resting, pre-heat your oven to 180C/356 F/gas mark 6.

Roll out your pastry until it is roughly 2 inches wider than the pie tin all the way around.

Carefully line the pie tin pressing the pastry into the corners and grooves.

Trim off the excess by rolling your rolling pin over the top of the pie tin.

Line the tart tin with baking paper and fill with baking beans.

Bake for about 15 minutes or until the pastry is firm to the touch and just going golden.

Remove the baking beans and cook for about 5-10 minutes more, until golden brown and crisp.

Leave to cool while you make the crème pâtissière

Add the cornflour to a saucepan along with the cocoa powder.

Slowly pour in the plant milk while whisking to make sure you have no lumps.

Whisk in the sugar and vanilla bean paste.

Place over a low - medium heat and stir as it thickens.

If it begins to steam and bubble, take it off of the heat.

Leave to cool before assembling the tart.

To assemble, pipe the crème pâtissière into the bottom of the pastry case.

Top with the raspberries in concentric circles.

Serve at room temperature.