Method (pastry base)

1. Preheat oven to 180℃ fan and line the base of a loose base 9”inch  tart tin with grease proof paper. This makes it easier for removing the tart when ready. 
2. Add some water into a glass along with a few ice-cubes. Set aside for a few minutes.
3. Sift the flour, sugar and coffee granules into a medium sized mixing bowl. 
4. Add in the cold butter. Using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
5. Add in a teaspoon or two of ice-water until the dough comes together and is smooth.
6. Knead the dough on a floured surface until it comes together into a smooth dough. 
7. Flour a rolling pin, then roll out the dough. Lift the dough into the tart tin and trim off the excess. Prick the base with a fork, this will prevent the dough from puffing up in the oven. Place into the freezer for 10-15 minutes.
8. Place into the middle of the oven and bake for 10 minutes. Remove from the oven and allow to cool down on a wire rack. 

Method (ladyfingers)

1. Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
2. Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
3. While the aquafaba mixture is still whipping on high speed, sprinkle in 70g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
4. In a separate bowl, combine the oil, yogurt, coconut cream, vanilla and remaining 20g of sugar. Whisk this together to combine.
5. Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
6. Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
7. Transfer the mixture into a piping bag fitted with a large round tip nozzle.
8. Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
9. Place into the middle of the oven and bake the ladyfingers for 10-15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
10. Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
11. Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.
12. Brew some coffee (approximately 3 tablespoons of coffee granules in 150ml of hot water). Allow it to cool before dunking the ladyfingers.
13. Dip each ladyfinger in the brewed coffee and place on top of the chocolate ganache. Repeat until the entire tart is covered with ladyfingers. Place in the fridge while you prepare the cream.

Method (cream)

1. In a stand mixer with balloon whisk attachment or using an electric hand whisk, whip up the cream until soft peaks form, then transfer into a piping bag fitted with a medium sized round tip nozzle.
2. Pipe bulbs of the cream over the top of the ladyfingers / covering the entire tart.
3. Finish with a dusting of cocoa powder.
4. Slice the tart with a sharp knife and serve.