Indulge in the sweet and tangy flavors of these Passion Fruit Cream Tartlets, crafted to be vegan and gluten-free.

To Make the Shells:

1. Preheat the oven at 350°F.
2. Combine the tart crust ingredients in a single bowl, stirring until they form a cohesive mixture. It will likely prove crumbly and slightly tacky to the touch.
3. Pack approximately one-quarter cup of crust mixture into each of five to six tartlet molds. The pastry must be spread uniformly across the tin’s surface, with the crust pressed firmly into each corner and edge to prevent shrinkage during baking.
4. Bake in a preheated oven at 375°F (190°C) for 14-16 minutes, or until it reaches a light golden brown color.
5. Allow them to rest on a wire rack, cooling gradually until they have cooled sufficiently for removal from their pans.

To Make the Filling:

1. Combine all the ingredients except for the passion fruit in a blender, then process until the mixture is silky and free of lumps. Adjust the amount of non-dairy milk as needed to achieve a smooth consistency, adding a little extra if the mixture feels too thick.
2. Gently spoon the mixture into the fully cooled tart shells.
3. Scoop out the pulp of each passion fruit and artfully swirl it atop the creamy filling in each tart, allowing the vibrant colors and luscious aroma to mingle with the dessert’s sweetness.
4. Store in the refrigerator and allow to chill for a minimum of thirty minutes.