Love Crunch Be My Love Tarts

Directions

1. Preheat Oven to 350°F. In blender, mix your Salted Caramel Pretzel granola until it is a fine sand. Add 1/4 cup butter melted to the blended granola and mix until it forms a coarse crumb.
2. Place crumb mixture into 8 individual tart tins (or one large 9 inch tin) and place in the oven for 15-20 mins until it has become firm and golden in colour.
3. While the tarts are in the oven, prepare your custard by placing the almond milk, sugar, salt and vanilla pod along with vanilla pod seeds in a pot. Bring to a simmer.
4. In a small bowl mix the cornstarch with 3 tbsp of water to create your slurry. Then add your slurry to the custard mixture and mix with a whisk until thick and smooth.
5. In a bowl place chocolate and using a fine sieve, pour the custard over the chocolate to remove any lumps. Add the remaining 2 tablespoons of butter to the chocolate custard until fully combined. Cover with plastic wrap and place in fridge to cool.
6. Now it is time to decorate your tarts! Place a tbsp of cranberry sauce (or your choice of jam) at the bottom of your tarts then layer with chocolate custard. Top with granola, more cranberry sauce, fresh fruit, and white chocolate. Place in fridge overnight to set.