TO MAKE THE PASTRY
Combine the dry ingredients in a bowl.
Add the spread and mix together with hands - kneading until you have a soft dough. (add a little water if required).
Wrap and place in the fridge for 30 minutes.
Pre-heat the oven to 180 degrees c (fan).
Roll the pastry and place in greased tart moulds.
Blind bake the pastry for 15 minutes in the tart moulds. You can do this using baking beads or if you have no baking beads, prick little holes throughout the pastry in the tin.
FOR THE EGG CUSTARD
Reduce the heat in your oven to 165 degrees c.
Place 2 the custard powder in a saucepan and mix a little of the milk in to form a paste, then over a low heat add the remainder of the milk whisking continuously for around 3 minutes until it is warmed through.
Place the custard in a mixing bowl with the silken tofu, sugar, cinnamon and turmeric (if using) and whisk everything together until nice and creamy.
Add the egg custard to the pastry cases and sprinkle with nutmeg.
Bake for 50 minutes checking the firmness - if it is not firm enough cook for a little longer.
Remove from the oven and leave to completely cool before storing in the fridge. They will firm up more as they cool.