1. Put the flour, sugar, and salt in a food processor and pulse a few times until mixed well.
2. Add the vegan butter and run the food processor until the mixture resembles a coarse, sandy meal.
3. Slowly drizzle in 3-4 tablespoons of ice-cold water while the food processor is running.
4. Take the dough (it should still be crumbly) and gather it into a ball before patting it into a disc.
5. Wrap and cover it in cling film and refrigerate for at least 1 hour.
6. Lightly dust a clean counter and remove the dough from the fridge. Allow it to sit for 10-15 minutes.
7. Unwrap and dust the surface of the dough with a little flour.
8. Roll out the dough with a rolling pin and use a cookie cutter to make multiple flower shapes.
9. Place each flower on a prepared pan and press the center part using a round spoon with a deep hole to make a vessel base.
10. Place the pan into the freezer for at least 1 hour. 11. Preheat the oven to 175°C.
11. Remove the tin from the freezer and prick the base of the pastry with a toothpick.
12. Place in the oven to bake for 20 minutes.

For Vegan Mango Curd

1. Add mango, coconut milk, vanilla, and maple syrup to your blender and blend on high speed until it’s smooth and creamy.
2. Add the mixture to a saucepan and bring it to a boil.
3. When it starts boiling, whisk in the agar-agar mixture and keep stirring for a minute or until it thickens.
4. Remove from the heat and pour the curd into the tart base. Enjoy!