20g Hegg's Eggless Egg

300g Oat Milk

60g Non-Dairy Cream

60g Sugar

1 tablespoon Cornflour

1/2 teaspoon vanilla extract

9 frozen puff pastry shells, 7 x 3 cm

1. Mix all the ingredients (except the vanilla extract and puff pastry shells). Stir over medium-low heat until it becomes thick enough to coat the pot thinly.

2. Place the pot in water-bath. Add vanilla extract and still it. Leave to cool completely.

3. Preheat oven to 250°C.

4. Pour the mixture into the puff pastry shells.

5. Bake the tart for 30 minutes.

6. Serve while hot!