In a food processor add all the ingredients for the crust. Blend until a dough forms.

If the dough is too sticky add 1 tablespoon of oats, mix again.

With your hands form the dough into crust in a mini muffin pan, you should have enough for about 8.

In a small bowl mix the filling ingredients until smooth. Add more milk if needed.

Spoon the filling into the mini crusts.

Put the pan in the freezer for an hour to let them set.

Use a knife on the edges of the tarts to pop them out of the pan.

Store in an airtight container in the fridge or freezer.