Vegan Raspberry Tarts with neat Egg Crust and Vanilla Custard

Directions

Preparing the crust:

1. In a food processor, combine the all-purpose flour, chilled vegan butter, powdered sugar, and The Neat Egg mixture. Pulse the mixture until it resembles coarse crumbs.
2. Gradually add the ice-cold water and continue pulsing until the dough comes together and forms a ball.
3. Remove the dough from the food processor, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Preparing the raspberry filling:

1. In a mixing bowl, gently toss the fresh raspberries with granulated sugar, corn starch, and lemon juice until the raspberries are coated evenly. Set the bowl aside.

Preparing the vanilla custard:

1. In a saucepan, whisk together the non-dairy milk, granulated sugar, corn starch, and vanilla extract until well combined.
2. Place the saucepan over medium heat and continue whisking constantly until the mixture thickens and starts to bubble. This should take about 5-7 minutes.
3. Once the custard has thickened, remove the saucepan from the heat and quickly whisk in The Neat Egg mixture until the custard becomes smooth and well incorporated. Set aside to cool.

Assembling the tarts:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. Use a round cookie cutter or the rim of a glass to cut circles of dough that are slightly larger than the muffin tin openings.
4. Gently press each circle of dough into the muffin tin, making sure the dough reaches up the sides.

Adding the fillings and baking:

1. Spoon the raspberry filling into each mini pie crust, filling it up to the top but not overflowing.
2. Pour the cooled vanilla custard over the raspberry filling, filling each mini pie almost to the brim.

Baking the tarts:

1. Bake the tarts in the preheated oven for about 20-25 minutes, or until the crust turns golden and the custard sets.

Cooling and serving:

1. Once baked, remove the tarts from the oven and let them cool in the muffin tin for a few minutes.
2. Carefully transfer the tarts to a wire rack to cool completely before serving.

Enjoy these luscious vegan raspberry tarts with a flaky neat Egg crust and creamy vanilla custard. They are a perfect dessert for any occasion and sure to impress vegans and non-vegans alike!