Vegan Vanilla Matcha Pudding Tarts

Tart Crust

1. 1

   In a food processor, combine the Julian Bakery granola with the egg whites or vegan egg alternative. Mix until a stiff, wet mixture forms.

2. 2

   Lightly spray your desired pan with nonstick spray, and evenly press the crust mixture on the bottom and sides.

3. 3

   Bake the crust in the oven for about [timer minutes=10]10 minutes[/timer] at 375°F until slightly firm.

4. 4

   Remove and let cool on a baking rack while preparing the filling.

Tart Filling

1. 5

   Whisk 1 box of Simply Desserts Instant Vanilla Pudding with unsweetened non-dairy milk of choice on high for 2 minutes.

2. 6

   As it is whisking, carefully add 1 blue spirulina powder.

3. 7

   When it is fully combined, set this mixture in the fridge in a separate bowl.

4. 8

   Repeat the same process with another box of pudding mix but this time add 1 tbsp of Matcha powder.

Assembly

1. 9

   Start by filling the tarts 3/4 of the way with the blue vanilla pudding mixture.

2. 10

   Then add a dollop of the Matcha pudding in the center and swirl with a toothpick until desired pattern is achieved.

3. 11

   Garnish with fresh fruit, sprinkles, and a liberal dusting of powdered sugar (mermaid tails optional)