Mylk Custard Tarts

Ingredients

• 1.5 cup of raw cashews
• 1.5 cup rolled oats
• 3 tablespoons of real maple syrup
• 4 tablespoons of rice bran oil
• 3-4 scoops (3 or 4 grams) calcium and magnesium powder (Skin Friend PM, optional)
• Pinch of quality sea salt
• 2 or 3 tablespoons tapioca flour (or spelt flour, or flour of choice)
• 1 cup rice milk (for variations see notes)
• ¾ cup plain silken tofu
• 2 or 3 tablespoons maple syrup (adjust sweetness to taste)
• 1 teaspoon of real vanilla essence (optional)
• 10g pure clear gelatine powder (or strip) (must be sulphite free so check the label!)
• ½ cup (125mL) boiling hot water
• Pinch of saffron, for yellow colour (I used about 6 strands, but this is optional)