Move a shelf in your oven to about a third up from the bottom and place a large flat baking tray on it. Preheat oven to 400 °F (200 °C) and let the baking tray preheat in there.

Put the water and ice cubes in a small jug or bowl and set aside.

Put a 12 hole empty muffin pan in the fridge so it gets nice and cold while you make the pastry dough.

To a large bowl or a food processor add the flour, sugar and salt. Mix them up to combine.

Cut the vegan butter into smallish chunks and add it to the flour mixture. Cut it in either with a pastry cutter or by pulsing the food processor.

Gradually add the ice-cold water, stirring with a knife or pulsing the food processor until the dough starts coming together.

Use your hands to bring the pastry dough together and turn it out onto a well floured, clean surface.

Roll out to just under ¼ inch thick. Cut out circles that are 4½ to 5 inches in diameter.

Transfer each circle to the chilled wells of the muffin pan.

Return the pan to the fridge while you make the filling.

To a medium bowl, add the softened or melted butter, brown/coconut sugar and arrowroot powder. Mix them up then add the maple syrup, coconut milk, vanilla extract, salt and vinegar. Whisk it all up well.

Remove the muffin pan from the fridge and add enough raisins to cover the bottom of the tarts. Then add a layer of chopped pecans.

Pour over the filling to about ¼ inch below the top of the crust, then place a pecan half on the top of each one and sprinkle some brown/coconut sugar all over the top.

Place the muffin pan on the baking tray in the preheated oven and bake for 20 minutes or until the crust is golden and the filling is bubbling.

Once done, remove from the oven and let the tarts cool completely in the muffin pan before attempting to remove.