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).

Sunday Brunch: Strawberry Shortcake w/ No-Egg Custard

INGREDIENTS - CUSTARD:
3 tbsp Vegan Custard Powder
3 tbsp Sugar
2 cups Soy Milk

Combine sugar and custard powder in a saucepan and slowly add milk as you whisk it together. Continue whisking over medium heat until it comes to a full boil. Pour into a bowl, cover and refrigerate until gel-like (overnight is best).

INGREDIENTS - SHORTCAKE
2 pints Strawberries, washed and chopped
2 1/4 cups Flour
4 tsp Baking Powder
2 tbsp Sugar
1/4 tsp Salt
1/3 cup Vegetable Shortening
1 Egg Replacer
2/3 Cup Soy Milk

Combine flour, baking powder, sugar and salt in a bowl. Knife in shortening until you get an even crumble. Add egg replacer and milk to the centre and mix in. Push dough evenly into round cake pan and bake at 425F for 15-20 minutes, or until lightly browned. Cool on a rack, cut it in half when partially cooled. Put custard in the middle, and then spread across the top and top with chopped strawberries (you can add sugar to them in a bowl if desired). There should be some left over strawberries and custard to serve alongside if needed.

*Note: Mine looks odd because I had a section of seed-free strawberries for a guest that couldn't have seeds.