1See full guide and tips, here.

Add nut butter, vinegar and water to a small mixing bowl.

2Whisk together until smooth.

3Add flour and baking powder.

4Mix using a spoon then your hands until you have a stiff dough.

5Place the dough on top of a baking sheet. Roll it out enough to cover a 20 cm (8 inch) tart mold or split it into 4 portions and roll each one out enough to cover a 12 cm (5 inch) mini-tart mold.

6Lift the baking sheet and flip it over the mold(s). Peel the sheet off. Flatten the dough inside the mold and cut off any extras - or fold the edges in. Pierce the base of the dough with a fork throughout. Load the tart with the filling before baking, if the recipe calls for it, then bake according to the recipe instructions. If not using right away, clingfilm the tart (or place it into a zip-lock bag) and freeze it for up to 4 months.

7Bake an empty tart in the middle of the oven at 200°C (400°F) Fan for 12 minutes.