Lime Custard Tarts

I love experimenting with different ingredients for intense flavours and creamy textures. This recipe was a hit so I thought I would share it. It's delicious and has an egg like texture but no eggs or dairy. Compared to a normal custard tart my version is much healthier with no refined sugar or processed ingredients.

INGREDIENTS

BASE:
60g Ground buckwheat/Oats
50g Roughly ground almonds
Pinch of sea salt
2 Tbsp Coconut Oil (liquid form
1.5 Tbsp Maple/agave syrup

FILLING:
1 Cup of Soya/almond milk (soya works best)
2 Tbsp of Corn flour
1/2 Tsp of Agar agar
Rind of 1 lime and the juice
4 Tbsp Maple syrup
Large pinch of turmeric (for a rich colour)

For the base add ingredients into a bowl:
Mix all ingredients until it forms a thick paste.
Spoon out the mixture into small loose base baking tins.
Push mixture into the base making sure it's even and neat around the edges.
Put to one side and now you can make the custard filling.

For the filling.

Place in a saucepan all the ingredients and stir vigorously on a medium heat.
After a 2-4 minutes the mixture will simmer and thicken. Keep stirring to avoid lumps.
Pour equal amounts into each tin on top of the set base.
With a teaspoon spread custard until the whole base is covered evenly.
Place straight into the fridge for 45 minutes or until fully set.
Once set gently remove from the tins and then with a knife remove the tin base.
Place onto a plate and decorate.

Your lime custard tarts are now ready to enjoy!