Vegan Mini Raspberry Cream Tarts

I combined oat flour, whole wheat flour and salt and mixed it well.

I stirred in oat milk, maple syrup and vanilla extract to the flour mixture.

I kneaded it into a soft dough and covered it with a sling wrapper. Then, I refrigerated it for only 10 minutes.

I shaped each part into the muffin tray which I prepared with liners.

I baked them at 350 degree Fahrenheit for 15 minutes. Once done, I turned off the oven and took the muffin tray out.

With the help of a spoon, I poured the cream equally into each tart shell.