Crème brulee tarts

For the tartalette bottom
300 g flour
200 g margarine
125 g sugar
1 tbsp vanilla sugar
1 tbsp almond flavouring
1 lime, juice and rasp salt

Crème brulee filling:
600 ml coconut milk (from can)
2 tbsp La Vida Vegan white coconut paste
1.5 tbsp. agar agar
2 tsp turmeric
½ vanilla pod
3 tbsp light brown sugar + for burning

Make sure the margarine is at room temperature. Place the margarine, sugar, lime zest, lime juice, almond flavoring and a pinch of salt in a large bowl and mix well. Then add the flour and knead into a dough. Wrap the dough in plastic and let rest in the fridge for 30 minutes. Preheat oven to 160°C and grease tartalette molds with some oil. Roll out the dough evenly and cut out slices of dough using a cutter. Use a cutter with a larger diameter than the tartlet moulds. Line the tartlet moulds with the dough and bake the tartlet bottoms in a blind oven. Remove the tarelette bottoms from the oven, remove from the molds and let cool until use.
Place the coconut milk, La Vida Vegan coconut paste, sugar, agar agar and turmeric in a saucepan and mix with a whisk. Add the marrow from the vanilla pod and the pod itself. Heat over medium-high heat. Bring to a boil while stirring and simmer for 1 minute. Allow the mixture to cool slightly from the heat and fill the tartlet molds. Cover and refrigerate for at least one hour until firm. Just before serving, sprinkle some sugar over the crème brûlée and caramelize with a gas burner to a golden brown caramel and serve immediately.