Brûlée-Topped Vanilla Custard Tart

Yields 8 tarts

•  1/4 cup cornstarch
• 1 1/4 cups + 2 Tbsp sugar, divided
• 1/2 tsp kosher salt
• 2 cups oat milk
• 1 Tbsp vanilla extract
• 1/2 tsp cinnamon

Preheat oven to 375°F (190°C).

Whisk cornstarch, 1 1/4 cups sugar, and salt in a 3-quart saucepan. Gradually whisk in the oat milk. Bring mixture to a boil over medium-high heat, whisking constantly. Cook for 5 minutes, until the mixture thickens; removed from heat.

Whisk in vanilla. Pour 1/3 cup of the mixture into 8 brûlée cups. Place on a baking sheet.

Bake the tarts on the center rack, until the mixture is bubbling and golden brown. Cool completely, then refrigerate, uncovered, for 4 hours or overnight.

Preheat oven to broil.

Combine 2 Tbsp sugar and cinnamon and sprinkle over each chilled tart. Place baking sheet on the second-to-highest rack. Broil for 3–4 minutes, until the mixture begins to caramelize and bubble. Removed from heat and serve.