Vegan Vanilla Crème Tartlets

Ingredients:

Chocolate Tart Crust

• ¾ cup all purpose flour, plus more for rolling out
• ½ cup powdered cane sugar
• ¼ cup unsweetened cocoa powder
• ½ cup cold vegan butter, cut into cubes
• 2-4 Tbsp non-dairy milk

Vanilla Pudding

• ½ cup granulated cane sugar
• ¼ cup cornstarch
• ¼ tsp kosher salt
• 1 (13.5 oz) can full fat coconut milk
• 1 cup non-dairy milk
• ½ cup food grade cocoa butter, chopped
• 2 tsp vanilla extract
• Chopped fruit

Instructions:

1. Whisk together flour, powdered cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. Stir the non-dairy milk into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 4 Tbsp, but it will vary. 
2. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out). Refrigerate at least 1 hour, but dough will keep several days in the fridge.
3. Preheat the oven to 350°F. Grease a muffin or mini tart pan with cooking spray or neutral oil. Roll out the chilled dough to an 11-inch circle, or about 1/8-inch thick. Cut out circles with a 3-inch cookie cutter. Press crusts into the prepared pan. Prick all over with a fork, including the sides, to prevent puffing. Bake for about 10-12 minutes, or until crisp. Remove from the pan and cool on a rack.
4. Whisk together cane sugar, cornstarch, and kosher salt in a medium saucepan. Stir in coconut milk and non-dairy milk. Turn up the heat to medium high.
5. Whisking constantly, bring the mixture to a low boil. Turn down heat to medium, and continue cooking and stirring until very thick, about 2 to 3 minutes. Remove from heat. Stir in cocoa butter and vanilla, continue stirring until cocoa butter is completely melted.
6. Spoon the pudding mixture into the pre baked tart crusts with a spatula. Top with fresh chopped fruit. Refrigerate any leftovers.

Makes about 2 dozen mini tarts