1 can of full fat coconut milk, refrigerated overnight
2 tbs maple syrup
cinnamon, to top tarts
Preheat your oven to 350 degrees.
In a food processor combine the ingredients for your crust. Pulse together until a dough forms.
Using clean hands, portion out the dough into six even portions and press each portion evenly into the bottom of your tartlet pans. Place your tartlet pans onto a baking sheet. Set aside.
Wash out your food processor. After it is clean combine all of your filling ingredients and process on high for a minute or two (or until completely combined and smooth). Pour the filling evenly into each tartlet until you no longer have any filling left.
Carefully put the pan containing your filled tartlet pans into the oven and bake for 45 minutes, or until the custard sets up.
Refrigerate the pies for an hour or two before serving.
To make the whipped coconut cream open up a can of coconut milk that has been refrigerated overnight. It's contents should be thick and white. Scrape this thick layer of cream that has separated from the liquid into a mixing bowl. Do not pour in the liquid. This is coconut water. You can save it for later or discard completely. Add the maple syrup to the coconut cream and using a hand mixer, beat the coconut and maple syrup mixture until it's fluffy and resembles whipped cream.
Serve the chilled tarts with a large dollop of coconut whipped cream and a dusting on cinnamon. Enjoy!