• I'd strongly recommend using grams (and teaspoons for the smaller amounts) for the best results. Like all my recipes, I tested this recipe using grams!

Make the pastry:

• Generously brush your small tart tins with melted butter.
• Add all the pastry ingredients to a food processor and pulse until just combined. If your pastry is too soft to be rolled out, place it in an airtight container and chill it in the fridge for about 1 hour.
• On a lightly floured surface, roll out your pastry to about 5mm thick (a little less than ¼ inch). Using a circular cookie cutter slightly larger than your tart tins (my cutter was 9cm or 3.5 inches wide), cut circles out from the pastry.
• Transfer the pastry circles to your tart tins and press the pastry against the bottom and sides. If there are any holes, patch them up with more pastry.
• To prepare for blind baking, place similar or smaller-sized tart or cupcake tins on top. See the blog post for a visual guide! Chill the pastry shells in the fridge for at least 30 minutes.

Bake the pastry:

• Preheat your oven to 180°C (350°F). When your oven is ready, bake the pastry for around 15 minutes or until the edges are slightly golden brown.
• Set aside to cool. Remove the blind baking tins when the tarts are completely cool. Store in an airtight container at room temperature or in the fridge until needed.

Make the vegan egg custard:

• In a medium-sized saucepan, mix the custard powder with a few tablespoons of milk until there are no lumps.
• Add the rest of the custard ingredients to the saucepan and place over medium-high heat. Whisk the custard consistently while the custard heats up. Gently boil the custard for about 3-5 minutes then remove from the heat. The heat activates the agar so it's important that the custard reaches boiling point.
• If your custard has little lumps throughout, place a sieve over a wide pouring jug and carefully pour the hot custard into the sieve. The leftover custard should be smooth.
• Place your baked tart shells (while they're still in their tins) on a large tray or in a container. Carefully pour the custard into each tart shell. Allow them to sit at room temperature for 5 minutes then transfer them to the fridge for 1-2 hours or until set. The custard will set at room temperature but the fridge speeds up the process.
• The tarts are set if you can insert a toothpick in the middle of the custard and the toothpick doesn't fall down. Serve the tarts at room temperature. Store the egg tarts in an airtight container at room temperature for a few hours or in the fridge for up to 5 days.