Baked custard and fruit tart

This tart is vegan and uses plant milk to make a smooth and creamy custard filling. I top it with fresh fruit, but you can leave the fruit out if you wish. Without the fruit topping, it makes a great plant-based version of a milk tart.

Preheat the oven to 190°C and lightly oil a large tart pan or a loose-bottomed baking pan.

1. Tart Roll out the pastry on a floured surface, then place it in the tart pan or baking pan, pushing it gently into the edges and the sides. Prick the base with a fork to create airholes and bake for 15 minutes until golden and firm. Remove from the oven and set aside to cool.