Strawberry Heart Tarts

How cute are these Heart Tarts!? I have always been a big tart fan but I haven’t had one since going vegan 15 years ago! I can’t believe it has taken me this long to make a vegan version! Today was a snow day so I had lots of time and wanted to use these heart shaped pans I bought a few weeks ago. Here is the recipe for the tarts. They are husband and kid approved! Makes four tarts.

Crust
1 cup All-Purpose Flour
1 Tablespoon Powdered Sugar
4 Tablespoons Non-Dairy Margarine
1/4 Cup Water

Coconut Custard
1 Coconut Milk Can
2 Teaspoon Lemon Juice
1 Teaspoon Vanilla Extract
2 Tablespoon Agave
1 Tablespoon of Cornstarch

1 1/2 Cup Raspberries (Or any fruit of choice)

In a large bowl, combine flour and powdered sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in water until mixture forms a dough ball. Cover ball and refrigerate for at least two hours. Oil the pans with coconut oil and set aside. Separate the dough into four balls. Roll out each one and place into the prepared pans gently pressing it into the shape of the pan.  Bake at 350 for 25 minutes or until the crust is lightly brown. Remove from the oven and let them cool off.
For the custard, place all ingredients into a sauce pan on low heat and whisk until it thickens. Once it cools down, spoon custard evenly into to each pan and top with fruit!