Fresh Berry Tartlets

Use organic ingredients whenever possible. Recipe makes six 5-inch tartlets.

For the tart shell:
In a medium-sized bowl sift together the flour and powdered sugar. Cut the non dairy butter into the flour mixture with a pastry cutter until the dough comes together.

Divide the dough into six equal balls. Lightly flour your countertop and rolling pin. Roll each ball out slightly larger than the tart pans. Press the dough into the pans so that it fills all of flutes.

Preheat your oven to 350°F.

For the filling:
Put some whole cashews in a food processor and pulse until they are very fine. Measure out 1 1/4 cups of the processed cashews and put any leftover in a bag for another use. Put the 1 1/4 cups of cashews back into the food processor.

Add the non dairy butter, sugar, and cornstarch to the processor and pulse until combined.

Combine the vanilla and the creamer. Slowly add the creamer mixture to the processor as you pulse and continue until it forms a batter.

Divide the batter equally between the 6 tart shells. Put the tartlets on a baking sheet and bake for 30 minutes or until golden brown.
Remove from the oven and let them cool completely .

Add any type of fresh fruit or berries and dust with powdered sugar before serving.