Cut <quantity>1</quantity> vanilla bean lengthwise and scrape out the seeds

Place <quantity>2<unit>tsp</unit></quantity> of white sugar on top of the vanilla seeds. Mash them together using the tip of a knife

Add <quantity>330<unit>g</unit></quantity> of soy milk to a saucepan. Add the vanilla seeds and pods, and let it simmer over medium-low heat for 5-10m to infuse flavors

Add <quantity>¼<unit>cup</unit></quantity> of corn starch and the remaining sugar to a bowl. Mix to combine

Add <quantity>¼<unit>cup</unit></quantity> of the simmered milk and whisk until everything is dissolved

Pour the sugar mixture back into the saucepan and cook for 2m, whisking constantly until it thickens. Remove from the heat

Add <quantity>2¾<unit>tbsp</unit></quantity> of vegan margarine and <quantity>½<unit>tsp</unit></quantity> of turmeric powder. Whisk until combined and remove the vanilla pods

Transfer the vanilla custard to a bowl and cover it with plastic wrap, pressing it against the cream

Place it in the refrigerator for 1h until it cools down

Transfer <quantity>130<unit>g</unit></quantity> of vegan whipping cream to a stand mixer bowl with the whisk attachment. Whip until you get stiff peaks and reserve

Once the vanilla custard is cool and firm, whip it in the stand mixer with the whisk attachment until creamy

Gently fold the whipped vegan cream into the vanilla custard until combined. The vegan diplomat cream is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Blend <quantity>60<unit>g</unit></quantity> of hazelnuts in a food processor until you obtain a coarse flour

Coarsely chop <quantity>60<unit>g</unit></quantity> of almonds and <quantity>60<unit>g</unit></quantity> of hazelnuts

Add the hazelnut flour and the chopped nuts to a large bowl

Add <quantity>30<unit>g</unit></quantity> of vegan cooking cream and <quantity>200<unit>g</unit></quantity> of white sugar

Process <quantity>60<unit>g</unit></quantity> of digestive biscuits into a coarse flour and add to the bowl. Add <quantity>1<unit>tsp</unit></quantity> of baking powder

Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>50<unit>g</unit></quantity> of dark chocolate. If you are using a chocolate bar, chop it into small chunks

Mix all the ingredients together

Fill the silicone molds with the mixture and even out the surface

Bake at <temperature>180<unit>°C</unit></temperature> for 35m until golden brown

Add a pinch of salt to <quantity>1¼<unit>cup</unit></quantity> of vegan chocolate in a medium bowl. If you are using chocolate bar, break it for easy measuring and melting

Add <quantity>¾<unit>cup</unit></quantity> of vegan cooking cream and <quantity>¼<unit>cup</unit></quantity> of soy milk to a small saucepan. Bring it to a simmer over low heat

Pour the hot mixture over the chocolate

Whisk until the chocolate is melted and the ganache is homogeneous

Take the silicone molds out of the oven. Let them cool down and remove the baked tart bases from the molds

Cover each base with <quantity>1<unit>tbsp</unit></quantity> of the Vegan Chocolate Ganache and a generous amount of the Vegan Diplomat Cream. You can use a piping bag for a more professional presentation

Decorate with mixed berries to taste. The vegan berry tart is ready

Enjoy!