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Prepare the vegan pastry cream and chill in the fridge for an hour whilst you prepare the rest of the tart.
In your food processor, combine the flour, vegan butter, sugar, salt, vanilla, and non-dairy milk until the ingredients stick together to form a ball of dough. Gently knead the dough into a smooth ball and wrap the dough in cling film or place it in an airtight container and refrigerate for 30 minutes.Meanwhile, preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible. Pierce several holes into the base of the pastry using a fork.
Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils, or baking beads. Blind bake in the oven for 20 minutes. Remove the beans/baking beads and bake for another 15 minutes until light golden brown. Place the tin on a cooling rack and cool to room temperature.
Wash, hull, and half the strawberries. Place them in a bowl with the sugar and toss them well. Cover and allow them to sit and macerate for 30 minutes.
Add the apricot jam/apple jelly to a small saucepan and place on medium heat. Stir continuously, the jam should thin out and become glossy. If the mixture is too thick, add a few tablespoons of water to it and mix well.
Using a spoon or spatula, add the pastry cream to the tart shell, smoothing out the top. Neatly arrange the macerated strawberries on top. Using a pastry brush, gently coat the strawberries with the melted apricot spread.
This tart will keep covered with plastic wrap or in an airtight container in the fridge for up to 3 days. I do recommend serving it on the same day it's made for the best results.