11/2 cup soy milk (you want a creamier non-dairy milk)
3 tbsp maple syrup
3 tbsp cornstarch
Zest of 1 lemon
1 tsp vanilla extract
Topping: Strawberries, Blackberries (fruit of choice)
Maple Syrup for glaze (optional)
Instructions
Crust: Preheat oven to 350F.
In a bowl, mix together the all the crust ingredients.
Using your hands, knead to form into a ball of dough (slowly add water until it binds).
Oil a muffin tray.
Divide your dough into 12 and form your tart shell base.
Bake for 5-8 minutes minutes or until slightly brown! (Darker muffin pans, which is what I used will cook faster than lighter muffin pans)
Set aside and let it cool.
Filling: In a pot (OFF THE HEAT), whisk the cornstarch and milk together vigorously until cornstarch has dissolved.
Add in the remaining fill-in ingredients.
Over medium heat, bring mixture to a simmer. Keep stirring to prevent burning until mixture has thickened. This can take up to 5-10 mins or more. Let it cook until it has become quite thick.
Divide the custard into the tarts to set.
Cover and fridge for a few hours or until cold.
Top with sliced fruit and a drizzle of maple syrup just before you serve!
Notes
This is best served cold, because the custard and the tart shell will harden and firm up. *Also If want a shiny sheen on your fruit, mix together hot water and honey. Drizzle some on the fruit!*