Method (base)

1. Sift the icing sugar and plain flour into a medium sized mixing bowl along with the orange zest. Stir together to combine.
2. Add in the chilled dairy-free block butter in cubes and rub it in using your finger tips. You can also use a food processor to blitz the ingredients together until it resembles fine bread-crumbs.
3. Add in a tablespoon of ice water at a time and mix together until the pastry comes together into a ball. If you’re using your hands, press the mixture together and bring together with your hands.
4. Wrap the ball of pastry into some greaseproof paper and place into the freezer for 10-15 minutes, until its firmed up. You want to chill the pastry, as this prevents too much shrinkage when baked.
5. Once the pastry has chilled, remove it from the freezer, roll it out in-between 2 sheets of greaseproof paper. TIP: As the pastry can be sticky even when using greaseproof paper, sprinkle some plain flour on the paper before rolling the dough.
6. Roll the pastry dough out thinly, and wide enough to fit inside your tart tin. You want the pastry to be a few inches bigger than the tart tin, as you’ll want some excess to hang over the edges of the tin.
7. Carefully transfer the pastry into the tin. Lift it using the rolling pin and lay it over the top of the tin.  Make sure to press it into the corners and ridges of the tin. Trim off any excess (you can use this extra pastry to decorate the top of the tart- optional ).
8. Prick the base of the pastry with a fork. Place into the freezer for 10-15 minutes to firm up. In this time, pre-heat the oven to 180°C fan. Once the pastry is firm and cold, crinkle some greaseproof paper and place it into the tart tin making sure it covers the base and the sides. Then, fill with baking beans or rice. Crinkling the paper before adding it into the tin allows it to fill out the pastry more.
9. Bake for 18 minutes, remove the paper and beans /rice, than transfer back into the oven for a further 15-20 minutes, or until lightly golden in colour. Once golden, remove from the oven and place on a wire rack while you make the filling.

Method (orange custard filling)

1. Add all of the ingredients into a large saucepan and whisk together to break up any large clumps and help the corn flour/ starch to incorporate a-little bit.
2. Place the saucepan on the hob over low / medium heat and allow to simmer.
3. Cook the custard for around 10 minutes, stirring to prevent sticking and burning. The mixture should be ready when you dunk a spoon into the it and it should coat the back of a spoon without running back into the pan. It’ll be thick custard like consistency. If the mixture develops any lumps, stir vigorously with a hand whisk or blend with a stick blender.
4. This mixture can set quickly, so pour directly onto the base and level off with an off set spatula. Place into the fridge and allow to chill for at least 6 hours until slightly firm and it holds it’s shape (you can even leave it overnight).

Method (orange curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
2. Add the cornflour paste, dairy-free butter, sugar, orange juice, orange zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
3. 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.
4. Allow the curd to cool slightly for a few minutes, then pour directly on top of the custard. Immediately place into the fridge and allow to set. This will take 2-4 hours.
5. Once set, remove the tart from the tin and serve. You can serve with some whipped dairy-free cream, fresh orange segments and orange zest (optional).