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Preheat oven to 350F.
In food processor mix:
• 1 1/2 cups flour
• 1/3 cup sugar
• 1/2 cup coconut oil
Combine dry first and then add coconut oil until crumbly. Press into greased tart pans. Bake for 15min or until golden. Remove and let cool.
In a small bowl whisk:
• 1/4 cup oat milk
• 1/4 cup cornstarch
Set aside
In medium saucepan whisk:
• 1 can full-fat coconut milk
• 1/2 cup sugar
Until it boils. Reduce heat and slowly drizzle in cornstarch mix. Whisk continuously until it’s thick like pudding.
Remove from heat and add:
• 2 Tbsp lemon zest (from 2 lemons)
• 1 Tsp vanilla extract
• 2 Tsp lemon extract
Spread custard into tall shells. Let cool completely and chill in fridge for 8 hour or overnight. Garnish with raspberries and powdered sugar.
