Berry Custard Tarts

1. Preheat the oven to 350-degree F and prep a muffin pan with oil, butter, or cupcake liners.
2. Blend the granola until fine, then mix in coconut oil until well incorporated.
3. Evenly distribute the crust mix for 6 tarts and form the tart crust ½ – ¾ to the top of the pan. Be sure to compact the crust on the bottom and sides to form a bowl for the custard to later be added into.
4. Bake crust for 10-13 minutes or until golden and firm.

Custard

1. Using a medium saucepan, whisk the cornstarch and sugar together.
2. Slowly add in and whisk 1/3 c of the almond milk to prevent any clumps and then add the rest of the almond milk once the cornstarch is dissolved with the vanilla extract.
3. On medium-high heat whisk the mixture until bubbling begins and the mixture begins to thicken like gravy, then turn down the heat to medium-low and switch to using a spatula.
4. Gently simmering, continuously scrape the sides and bottoms for 7-10 minutes until the custard can hold its shape for a few seconds.

Assembly

1. Add some blueberries and strawberries on top, then leave the tarts in the refrigerator until you’re ready to serve.