Cut up the vegan butter into cubes and add to a mixing bowl along with the flour.

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 150C.

Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.

Flour your rolling pin then roll out the pastry into a circle 5cm/2” larger than the quiche tin.

Carefully lift it into the tin and push it into the corners and grooves.

To cut off the excess pastry, roll the rolling pin over the top of the tin.

Prick the bottom of the pasty with a fork.

Scrunch up baking paper then place inside the pastry case. Top the baking paper with baking beans.

Bake in the oven for 20 minutes or until beginning to go a pale golden colour.

Allow to cool before moving on to the raspberry jelly layer.

Add the raspberries to a saucepan along with half of the water and the sugar.

Bring to a boil and cook for about 3 minutes until they become soft and have broken down.

In the meantime, dissolve the agar powder in the remaining water.

Add the agar mixture to the raspberries and bring to a boil again while stirring constantly. Simmer for 2-3 minutes or until it begins to thicken.

Set aside to cool slightly before pouring it into the baked tart case.

Place it in the fridge for 30 minutes or until the raspberry layer has set.

Melt the chopped vegan white chocolate in a heatproof bowl over boiling water.

At the same time, warm the coconut cream.

Add the warmed coconut cream to the melted white chocolate and stir until smooth. Pour over the raspberry jelly layer and place in the fridge to set for 3 hours or until firm.

Once set completely decorate and serve.