1 tbsp coconut oil, melted
4 sheets filo pastry
½ cup coconut sugar
2 egg yolks
1½ tsp vanilla bean paste
3 tbsp cornflour
600ml almond milk
Preheat oven to 170°C.
Unroll filo sheets and brush with coconut oil before cutting into thirds and then thirds again, so that there are three pieces per tart. Place the oiled filo pieces face down in a 12-hole muffin tray (three in each hole). Place in the preheated oven for 5-10 minutes or until golden. Remove and allow to cool slightly.
Put egg, egg yolks, coconut sugar, vanilla bean paste & cornflour in a large bowl and whisk together well.
Gradually add the almond milk until well mixed and smooth.
In a small saucepan over medium heat, cook the custard until boiling, then reduce heat to low and simmer for two minutes until it thickens, stirring continuously. Remove from the heat and allow to cool slightly.
Divide the slightly cooled custard between the filo cases. Place in the fridge for at least 30 minutes until the custard is set.