• Preheat oven to fan 160C

To make the base

• Combine the flour, sugar, lemon zest and coconut oil in a bowl and mix until you have a smooth dough.
• Using your hands, press the dough into the base of a greased 26cm springform tin, until you have a disc which covers the base evenly.
• Prick the base with a fork, and then blind bake at 160C until starting to turn golden brown, approximately 15 mins.

To make the vegan meringue

• Put the aquafaba in a large bowl, add the cream of tartar and begin to mix with an electric whisk.
• Whisk for approximately 3-5mins until you reach stiff peaks (where the mixture holds itself up in a point from the whisk)
• Continuing to whisk, slowly add the sugar, spoonful by spoonful, until it is all mixed in. The mixture should be stiff and glossy

Assembling and baking the tart

• Turn the oven down to 140C
• Cover the base with redcurrants, and then spoon the meringue over the top so that all the fruit is covered.
• Use the tip of the whisk to make little peaks on the surface of the meringue
• Bake for another 15-20mins until the meringue has started to brown
• To release the tart from the tin, first run a knife around the edge, and then open the springform. Either serve straight from the tin base, or loosen the around the base, and then slide gently onto a plate.