In a bowl, mix together crust ingredients until sticky. Divide evenly between 6x 6cm mini tart moulds. Press crust on to the base and sides of tart tins. Bake in the oven for 10 minutes at 180C. Remove from oven and allow to cool completely.
For the filling, add all the ingredients into a blender and blend until smooth. Pour evenly on top of crusts. decorate with chopped peaches and fresh mint or toppings of choice. Enjoy straight away or store in the fridge for about 3 days.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-mini-peach-custard-tarts/