Preheat oven to 190C/Gas 5/375F. 

Blitz oats in a processor until they roughly resemble bread crumbs.  Add flour, butter and salt. Pulse again and then add the sugar. Continue pulsing till fully incorporated and the pastry comes together (press with fingertips to test).

Turn pastry mix onto a piece of parchment paper and begin working it into a smooth ball. Do not overwork the pastry, only until it comes together. 

Option 1. Place a second piece of parchment paper over your dough ball and roll to your tart tin size. Place in freezer for 15 mins then carefully turn out into your tart tin. The pastry will be very delicate. Any broken pieces can be pressed together with fingers. Trim and return to freezer for another 10 mins.

Option 2. Another option is to press the pastry directly into your tart tin with your fingertips and smooth with the back of a spoon without rolling first and freezing. This method is best if you find your pastry a little crumbly or you are in a hurry because you only need to cool the pastry one time in the freezer before cooking.

Bake in a preheated 190C/Gas 5/375F oven for 20-30mins or until slightly golden brown. Allow to cool before using.

Place the cornflour in a small bowl and mix with a little of the soy milk to make a smooth runny paste. Add the rest of the soy milk into a medium saucepan and then add cornflour paste along with the sugar, vanilla, vanilla pod (if using split in half with the seeds), vanilla sugar, and tumeric. 

Heat mixture over medium heat continuously stirrring to avoid any lumps, until simmering. Cook for a further 1 minute then remove from heat. Add the vegan butter and stir till melted through, then add the coconut cream and stir till smooth and creamy. 

Pour immediately while hot into your cooled down pastry case. Shake a little to even and remove any bubbles then place in the fridge to set for 1-2 hours or until ready to use. 

Wash and dry your strawberries, then remove the stems and leaves and slice in half vertically.

Optional: Give your cooled off tart casing a light dusting of powdered icing sugar on the top of the outer edge. 

Starting around the outside of your pie, place your strawberries, by slightly overlapping each one (As shown in photos) until you create a full ring. Reverse the direction of your strawberries and create a second tier ring by repeating the process and so on. Depending on the size of your tart you may decide to do more than 2 rings. 

Heat 2 tablespoons of your strawberry conserve in the microwave for 30 secs, and then using a pastry brush, glaze the surface of the cut strawberries aleady placed on your tart, to provide a sweeteness and shine.

Finish by filling the center of the tart with the rest of the strawberry conserve and some whole strawberries and scatterings of mint leaves.