Mini Vegan Custard Tarts

Tart cases

• 3/4 cup gluten free flour
• 1/4 cup almond meal
• 1/8 tsp sea salt
• 1 tsp cinnamon
• 25 g coconut oil, solid
• 2 tbsp Pureharvest Organic Rice Syrup,
• 1 tbsp Pureharvest Organic Soy,

Custard

• 1 cup Pureharvest Organic Soy,
• 5 Tbsp arrowroot powder
• 3 tbsp Pureharvest Organic Rice Syrup,
• 1 tsp vanilla essence

For the tart cases: Preheat oven to 180ºC. Lightly oil 4 x 10cm tart moulds (ones with a remove-able base work well here, but you can also improvise with a muffin tin). Mix the dry ingredients together in a medium/large bowl until well combined. Break the coconut oil into small pieces and use your fingertips to rub it into the dry ingredients until combined. 
Gently heat the Rice Malt Syrup and soy milk in a pan until it combines and then pour over the dry ingredients and stir to combine. Place the mixture into the tart cases and use your fingers to press it down until it is evenly lining each mould. 
Prick the base of the tarts with a fork a couple of times before baking in the oven for 10-15 mins or until golden brown. When ready, remove from oven and leave to cool completely.

For the custard, In a saucepan combine arrowroot and soy milk. Whisk well to remove any lumps, then bring to a boil, stirring constantly, over medium heat. Once boiling, reduce heat add Rice Malt Syrup and simmer on a low heat, stirring, for a few minutes until thick and smooth. Add vanilla essence and remove from heat. Pour the custard into the cooled tart cases.

Top with fresh fruit and serve.