Vegan Portuguese Custard Tarts (Pastéis de nata)
Delicious custard tarts with zero animal products
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tarts
- 100 ml Plant Based Milk I used Soy
- 35 g icing sugar
- 15 g Corn Flour
- 2 tsp Vanilla Essence
- 200 g Coconut Cream Half a can
- 1/4 tsp Turmeric
- 2 sheets Puff Pastry 200g per sheet
- 1 tsp Cinnamon
- 2 tbs Granulated Sugar
Preheat oven to 180 degrees and spray a 12 muffin muffin tin with a light amount of oil (I use rice bran but canola or any low flavour oil will work).
Add milk, icing sugar, corn flour and vanilla essence to a medium saucepan, combining with a whisk to remove any lumps.
Heat over medium heat stirring constantly and the mixture will start to thicken.
Once the custard is thick and smooth add the coconut cream and continue mixing until well incorporated and a nice texture.
Add the turmeric and stir in, this gives the tarts colour.
Once smooth, golden and a custard like texture, remove from the heat and allow to cool completely. This will happen quicker if you pour it into a bowl.
Meanwhile roll the two puff pastry sheets up tightly so they make logs. Cut the logs in half and then into thirds so that you end up with 12 pieces of pastry.
Hold the rolled up pieces of pastry so that your middle fingers are under the bottom end and your thumbs are at the top end. Press together shaping the pastry into a cup like shape in your hands then massage it and roll it around so that it gets thinner. It should be big enough to fit in the bottom of the muffin tin with enough overhang to be pressed up the side of the muffin moulds. You want the pastry thin but don't make any holes in it. You should see the shape of the tarts in the bottom of the moulds.
Sprinkle each tart casing with a little cinnamon.
Spoon the custard into each tart casing, enough so that it won't overflow when it melts again. I don't think there's an exact science here, make sure you have enough custard to go into all 12 moulds. Don't stress if the custard has firmed up a lot, it will melt again when you put them in the oven.
Bake for 20 minutes.
Remove from the oven and let stand for 5 minutes then put the tarts onto a wire rack.
Sprinkle each tart with a small amount of granulated sugar and then use a blowtorch to crate the burnt sugar marks on the top of each tart. Don't be scared of a few burnt bits as they add depth but also don't go overboard. If you don't have a blowtorch then you can skip this step.
Dust with a little icing sugar and enjoy whilst they are still warm.
Calories: 179kcal | Carbohydrates: 19.9g | Protein: 3.1g | Fat: 6.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.5g | Cholesterol: 2.8mg | Sodium: 159.7mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 4g