Strawberry Tart

• Place all pastry ingredients in a food processor except the milk and pulse until a bread crumb consistency forms ?
• Add the cold milk and pulse it in. ?
• Remove the blade and use your hands to clump together the pastry into a rough ball?, before turning it out onto the bench 
• Roll it out into a 3ml round sheet ?
• Brush a 9 inch loose bottom tart tin with a little vegan butter and lay the pastry in?
• Press it firmly up the walls of the tin and in the base?
• Remove excess from around the sides
• Lay a sheet of baking paper on top of the pastry and fill it with baking beads?
• Bake for 30 minute at 180. ?
• Combine the turmeric, corn flour and milk to make a paste ?
• Combine the paste with all other filling ingredients in a saucepan and whisk frequently until it gets very thick. ?
• When the pastry is done remove the baking beads?
• Fill the pastry case with the lemon curd, smooth it out and give it a jiggle, then let it set in the fridge for at least a few hours
• Cut the strawberries into halves and layer them on top of each other over the tart
• Mix all the ingredients of the jelly in a saucepan and then turn the heat onto medium
• Whisk it together until it gets very thick
• Let it cool slightly then use a pastry brush to brush a generous layer over the strawberries.

Let set in the fridge overnight