Ingredients
Scale
- CRUST
- 1 1/2 cup rolled oats (ground to flour)
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp fresh ginger (grated)
- 3 tbsps molasses
- 2–3 tbsps water
- FILLING
- 1 3/4 cup non-dairy milk
- 1/3 cup cane sugar
- 1/3 cup lemon juice
- 1 tsp lemon zest
- 3 tbsps cornstarch
Instructions
- Preheat the oven to 325F.
- Mix together the oat flour, coconut sugar, molasses, cinnamon, ground ginger, ground cloves, and fresh ginger in a large bowl.
- Add the water tablespoon by tablespoon until the dough is clumpy and sticks together when pressed.
- Flour your tartlet pans, or line them with parchment paper. Press the dough into the pans. If you don’t have tartlet pans, you can use muffin tins instead.
- Bake the crusts for 22-24 minutes at 325F.
- For the pudding, combine 1 1/2 cups of non-dairy milk (reserving 1/4 cup), sugar, lemon juice, and lemon zest in a small saucepan. Stir to combine. Bring it to a boil.
- While you’re waiting, whisk the cornstarch into the remaining 1/4 cup of non-dairy milk.
- Once the pudding has come to a boil, reduce the heat to medium-low. Add the cornstarch slurry, whisking constantly as you do.
- Continue to cook for another 5 minutes until thick. Whisk frequently to avoid clumps.
- Divide the pudding among the crusts.
- Chill for 4 hours before serving.