Preheat the oven to 180ºC fan and line the base of a loose base tart / flan tin with grease proof paper.

In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Rub in the lemon zest. Add in the softened butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.

Firmly press the dough into the tart case / tin and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking. Use a knife to trim off any excess dough. Prick the base with a fork.

Place into the middle of the oven and bake for 18-20 minutes, or until lightly golden in colour. The middle of the base may rise up so you can always use some baking beans.

Remove from the oven, use something flat to gently press the middle of the pastry down as it may have risen slightly in the oven. Set aside to cool before you add the lemon filling.

In a small bowl, add in the corn flour and water. Stir together into thick paste.

Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.

Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.

Pour curd into a heat proof jar or bowl, cover and place aside to cool down.

You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.

Transfer into a piping bag for ease, or you can use add it on-top of the pastry base using a spoon. Spread out into an even layer. Chill while you make the compote.

Stir the cornflour and water together to form a paste. Add all of the blackberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.

Spoon on-top of the lemon curd, spread out into an even layer then pop in the fridge to chill, at least 2-4 hours.

Add the vegan whipping cream into a bowl and whip until soft peaks form, either using a hand held electric whisk or in a stand mixer with balloon whisk attachment.

Transfer the thick cream into a piping bag fitted with a large round tip nozzle.

Pipe on the flower petals to the top of the tart, then place a fresh blackberry in the middle to finish the flower design. You can even place on a mint leaf for decoration (optional).

Serve with a dusting of icing sugar and enjoy.