Make the crust: in a small bowl, beat the vegan butter and icing sugar together into a fluffy cream, then add in the flour. Mix it together into a ball of dough, adding 1 tbsp of water at a time only if needed. Wrap the dough up in cling wrap and refrigerate it for at least 2 hours or overnight (or if you’re tight on time, you can put it in the freezer for 20 minutes).
After it’s chilled, remove from the fridge and press it evenly into the bottom and up the sides of a 9″ round tin or six 4" tart tins. Poke gently across the bottom with a fork. Bake at 350F for 20-30 minutes until nicely browned (or blind bake 20 minutes then bake 10-15 minutes), then set aside to cool.
Make the custard: in a small bowl, beat the sugar, flour, cornstarch and water together until it’s all dissolved. In a medium pot, heat the soy milk until it starts to steam, then pour 1/2 cup of the warm soy milk into the cornstarch mixture. Stir to combine, then pour the whole cornstarch mix into the pot of soymilk. Whisk constantly over medium heat for about a minute until it thickens into a thick custard. Remove from heat and stir in the vanilla.
Spoon the custard into the pie crust and smooth it out, then press your sliced berries into the custard before it sets. Arrange the fruit in whatever pattern you like.
In a small bowl, heat the jam in the microwave for 20 seconds until it gets a bit runny, then brush it all over the berries with a pastry brush or spoon. This will give it a nice glossy shine.
Chill your fruit tart in the fridge or enjoy it right away. As they were eating this, all the kids asked when we can make this again! ❤️🤗