Inspired by Kitchen Tigress
300g Oat Milk
60g Non-Dairy Cream
1 tablespoon Cornflour
1/2 teaspoon vanilla extract
9 frozen puff pastry shells, 7 x 3 cm
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.
Place the pot in water-bath. Add vanilla extract and still it. Leave to cool completely.
Preheat oven to 250°C.
Pour the mixture into the puff pastry shells.
Bake the tart for 30 minutes.
Serve while hot!