Sunday Brunch: Strawberry-Cherry Custard Tarts

INGREDIENTS (Shell, from How it all Vegan):
3 cup Graham Crumbs
6 tbsp Water
5 tbsp Oil
dash Salt

INGREDIENTS (filling):
4-5 Strawberries
4-5 Cherries, pitted
1 cup Soy Milk
3ish tbsp Custard Powder
1-2 tbsp Sugar (to taste)

Combine shell ingredients and press into muffin papers, creating a thin cup shape. Bake at 350F until very lightly browned. Remove and let cool.

In a blender, combine strawberries, cherries and soy milk until smooth. Over medium heat, combine custard powder and sugar, adding soy milk mixture gradually. Stir frequently until it becomes thick, remove from heat. Once it thickens slightly, fill the cooled graham cups up until almost spilling over. Refrigerate until custard thickens up (overnight is best).