These tasty little tarts are vegan, if you can believe it. Maggie, of Dog Hill Kitchen, uses a vanilla-flavored coconut milk yogurt in place of a traditional pastry cream in these mini desserts. No special equipment is needed; just bake the crusts in a muffin tin. She says these are even better the next day, so they're perfect for a special dinner or for sneaking one as a snack when no one's looking. Plus, anything "reminiscent of an Orange Julius" is more than A-OK in my book.