Raspberry Tarts with Dairy-Free Vanilla Custard

My 3 1/2 month-old son is quite the flirt. He’ll fix a steady gaze on you before he flashes a gummy smile, wrinkles his nose, and squeezes his shoulders up to his ears. He is generous with his charm and will effortlessly woo family, friends, and strangers alike. Day by day, he adds to his seduction repertoire as his ability to engage with people becomes more intricate. While melting hearts left and right, he’s slowly breaking my heart.
Alas, past that sweet, benign twinkle in his eyes, there are woeful things in store for this mama. For there will come that day when his gaze will linger a while longer on someone extra special, and I’ll have to bust out my third-degree interrogation list for the unworthy date he brings home.
Why, yes, I am bound to be one of those moms. But before I lose any more hair over it (I’ve lost plenty already — postpartum life is really somethin’), I’m going to savor the affection that he has for me now.
And the flirtation continues. Lionel has recently learned how to blow “kisses” (raspberries), which inspired me to make a raspberry dessert. A jewel-like raspberry sits sweetly atop luscious vanilla custard and a buttery pie crust. I’m calling this dish, “Heartbreaker.”
Enjoy this delicate sweet treat with chamomile tea.
Ingredients for the vanilla custard  (Recipe adapted from Ashley Adams at The Spruce)
2/3 cups granulated sugar
¼ teaspoon salt
¼ cup cornstarch
2 ½ cups plain almond milk
4 egg yolks
1 teaspoon vanilla extract
You’ll also need
  • Raspberries
  • Sieve/sifter
  • Large mixing bowl
  • Muffin pan/mini tart pan
  • Small dish
  • Small saucepan
  • Heatproof dish
  • Plastic wrap
In a small saucepan, mix together the sugar and salt. In a small dish, combine the cornstarch with 2 tablespoons of almond milk. Mix until dissolved.
Add the cornstarch mixture, remaining almond milk, and eggs to the saucepan, and whisk together. Over medium heat, stir constantly until mixture thickens. Bubbles will begin to form on the surface.
While stirring, turn down the heat to low and cook for about 1 more minute.
Pour the custard through a sieve into a heatproof dish and stir in the vanilla extract. Place plastic wrap directly on the surface of the custard, and chill at least 2 hours.
Scoop the custard into the cooled pastry/pie cups. Top with a raspberry, and enjoy!

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