Line a muffin tin with cupcake liners (this will not only make cleaning easier, but will create that beautiful tart-shell pattern).
Mix together all the ingredients for the crust. Divide the dough into 32 portions.
Place one portion of the dough into the center of a cupcake liner.
Using your fingers press the dough from the middle to create a nice tart shell. This can be a little tedious, but the easiest way is to press from the middle, then outwards. Make sure the bottom and the sides are not too thin. The dough should be enough to only make it halfway up the side of the cupcake liners.
Cover and refrigerate for 30 minutes.
In the meantime, make your filling. Whisk eggs and milk together.
Next add in the vanilla and maple syrup. Place in the fridge whilst you are waiting.
Preheat oven to 350 F.
Divide the filling evenly amongst the tarts. The filling should just reach the top of the tarts but should not overflow! You may find that you have more filling than you need, so don't feel pressured to use it all up!
Bake for 20-25 minutes. The sides should be slightly golden brown and middle will be a little puffy.
Set aside to cool. Sprinkle toasted coconut flakes on top. Refrigerate for 2 hours at least so the tarts are cold. Enjoy!
Notes
Brûlée Top: Sprinkle coconut sugar on the egg tarts, and broil in the oven for a few minutes till golden brown! Be careful not to burn the sugar!
Maple Syrup Substitute: you can use agave or honey, but the flavor will be slightly different depending on your choice sweetener. Maple gives it a "toffee", "caramel" flavor.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/02/hong-kong-coconut-egg-tarts-paleo-dairy-free/