To Make The Pie Crust

1. Grease a rectangle tart pan with vegetable oil and preheat your oven to 230C/446F
2. Have all crust ingredients in the fridge cold including your mixing bowl
3. Using a food processor, pulse flour, sugar and salt together to combine, then add shortening and pulse together until very crumbly and fine
4. Pour in cold water and pulse together until it starts to form a dough
5. Empty pastry into your chilled glass bowl and using your hands knead together into a smooth dough ball
6. Tip dough onto a floured surface and roll out to 5cm thick in a long rectangle shape that’s longer than your tart pan
7. Add to your greased pie tin, trim the edges and pierce the bottom of the pastry with a fork multiple times
8. Roll remaining dough into a ball and roll out to 5cm thick and cut out small heart shapes with a cookie cutter and place on a separate greased tray
9. Blind bake your tart without filling and extra shapes, bake for 20 minutes, then remove beads and bake for 5-10 more minutes until the crust is lightly browned
10. Remove from oven and fill with raspberry filling, pushing hearts into the tart and leave to set for 10 minutes. Serve with vegan ice-cream

To Make The Filling

1. Add all ingredients except for cornflour mix to a large pot and bring to a simmer
2. Gently simmer on a lower heat for 5-10 mins until it’s lost about 1/3 of its original liquid, then vigorously stir through cornflour until it thickens
3. Once the filling has thickened, remove from heat and pour into your baked tart crust