Quantity 8 slices

1. To make the pastry put the flour, icing sugar, cornflour and butter into a food processor and whizz until you have a crumb texture. If you’re doing this by hand simply rub the cubed butter into the dry ingredients until no lumps of butter remain
2. Add enough milk to make a soft but not sticky dough
3. Tip the dough into your tin and push it across the base and up the sides. Use your hands to start then use something flat like the end of a rolling pin or glass to really get it into the corners and give a nice flat base
4. Prick the base all over with a fork then freeze the whole thing for 30 minutes
5. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 then bake the frozen tart base for 20-25 minutes until lightly golden and cooked through. Leave the cooked case in the tin to cool
6. To make the curd put the cornflour into a small jug or bowl then add enough of the measured milk to make a runny paste. Put the rest of the milk in a saucepan with the sugar and bring to the boil
7. Add the cornflour and whisk until the mixture thickens. Turn off the heat then whisk in the butter, Raspberry Flavouring and enough of the food colouring to make a vibrant colour!
8. Pour the curd into the pie crust and smooth with a knife. Chill for around 30 minutes until cooled and set
9. To make the meringue use an electric whisk to whisk the chickpea water (aquafaba) to soft peaks
10. Whisk in the cream of tartar then gradually whisk in the caster sugar
11. Spoon or pipe the meringue on top of the curd then brown the top of the meringue with a cooks torch or under a hot grill – keeping an eye on it to prevent it burning
12. Serve immediately. Leftovers can be stored in the fridge for up to a couple of days