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1
Making the filling; scald the plain milk in the microwave or in a small saucepan (I perfer the saucepan).
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2
Be sure it doesn't boil.
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3
Beat the eggs into the milk and gradually add the sugars and cornstarch.
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4
Beat in the soymilk, vanilla extract, and salt.Stir in the butter.
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5
Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
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6
Add the orange zest and set aside to cool.
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7
Refridgerate until needed.
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8
Making the crust;Position a rack in the middle of the oven and heat the oven to 325 degrees F.
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9
Set a muffin tin with muffin liners and set aside.
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10
In a medium bowl, whisk the flour, cornnmeal, vanilla extract and salt to blend.
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11
Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceding, as it will stick).
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12
The dough will become sticky and resemble that of a sugar cookie dough, do not fret, this is normal.
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13
Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
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14
Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling).
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15
Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust.
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16
Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed.
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17
Let cool.
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18
Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.
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19
Serve cold with a mint leaf (optional).
