Vegan Raspberry Tarts with neat Egg Crust and Vanilla Custard - Plant Based Pantry

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup powdered sugar
• 2 tablespoons ice-cold water
• 1 tablespoon of The Neat Egg (mixed according to package instructions)
• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon corn starch
• 1 tablespoon lemon juice
• 1 1/2 cups unsweetened non-dairy milk (such as almond or soy milk)
• 2 tablespoons corn starch
• 1 teaspoon vanilla extract