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

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

Add the sugar followed by the plant milk, just a few tablespoon 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.

Remove the baking paper and baking beans and bake for another 10-15 minutes until golden and cooked through.

Allow to cool before making the lemon filling.

Add the coconut cream, lemon juice and caster sugar to a pan.

Place over a low heat and cook until the coconut cream has melted and the caster sugar has dissolved.

Mix the agar powder with 2 tablespoon of water and mix until dissolved.

Heat on a medium heat until it comes to a simmer.

Simmer for 2 - 3 minutes.

Take off the heat and leave to cool slightly before pouring into the tart case.

Leave to cool until just setting before transferring to a fridge overnight (or for roughly 6 hours) to set completely.

Whip the cream until it forms stiff peaks.

Serve chilled.