For the crust:

• 1 1/2 cup all purpose flour
• 1/2 cup powdered sugar
• 100 g vegan butter ( Earth Balance, unsalted)
• TT lemon zest
• 1 TBSP dark rum and 1 TBSP almond milk

For the custard:

• 1 cup oat milk
• 1 tsp. vanilla extract
• 2 TBSP cornstarch
• 1 TBSP oat milk
• 1/4 cup of cane sugar

Mix the flour with powdered sugar and lemon zest, add cold vegan butter cut into 1/2 inch pieces and working with your hands crumble the butter with the flour and sugar until it’s nicely worked in.

Add rum and almond milk. Mix with one hand until it comes together into smooth dough, don’t over work it.

Place the dough in between two pieces of wax paper and roll it out. Cut out bigger circles than your forms and place into the forms. Refrigerate for 30 minutes. Pierce the bottom of the dough with fork and bake at 350F for 20-25 minutes, until well baked. Allow the tarts to cool down.

For the custard, mix the sugar with cornstarch and 1 tbsp of oat milk until smooth. Bring the milk with the vanilla extra t to boil and whisk in the cornstarch mixture. Cook until thickened.

Pour the custard into the tart shells and allow the custard to cool down. Place any fruit of your liking on top and enjoy.