In a bowl, combine the Golden Flax Seed Powder, warm water, and salt. Let it set for 15 minutes

In a mixer, paddle together the vegan butter and powdered sugar til fluffy.

Add in the soaked flax seed mixture, mix until incorporated.

Add the cake flour and almond flour. Mix until dough forms.

Roll dough onto a floured surface to ¼ inch thickness. Chill dough for an hour. Cut dough to fit in desired sized tart pan. Chill dough again for an hour.

Bake tart at 325F for 12-15 minutes or until golden

In a pot, bring to a boil half the sugar and soy milk.

In a separate bowl combine the cornstarch, and remaining granulated sugar.

Pour a portion of the soy milk over cornstarch mixture and return to the pot.

Bring the mixture to a boil, stirring constantly until the it’s thick and bubbling

Remove the mixture from the stove and whisk in the vegan butter and vanilla paste.

Chill pastry cream for two hours.

Paddle pastry cream until smooth.