Vegan Pastéis de Nata (Custard Tarts)
This vegan version of the famous Portuguese puff pastry custard tarts is equally delicious. No eggs required.
Zutaten
For the filling
- 200 g coconut milk
- 140 g plain soy yoghurt (½ cup + 1 Tbsp)
- 120 ml plain soy milk (½ cup)
- 100 g sugar (½ cup)
- ¼ tsp ground vanilla
- ¼ tsp ground cinnamon
- 30 g cornstarch (¼ cup)
- ⅛ tsp Kala Namak (Black Salt), optional
For the crust
- 300 g vegan puff pastry (6 12x12 cm sheets à 50 g)
Anleitungen
To make the filling
- In a small saucepan combine all ingredients except for black salt.
- Bring to a boil and cook for one minute or until the mixture (stir constantly) turns into a thick custard.
- Remove from heat and stir in black salt, if using.
- Set aside and let cool.
To make the crust
- While the filling is cooling, preheat the oven to 250°C (480°F) and have a 12 cup muffin tin ready. (You don't have to grease it.)
- Take the puff pastry from the freezer and thaw it.
- Place two puff pastry sheets on top of each other and cut into 4 squares.
- Roll each square into a ball.
- On a lightly floured surface roll out each ball into a disk with a diameter of 9 cm.
- Press each disk into the bottom and the sides of a muffin tin.
- Repeat with remaining puff pastry sheets.
- Place the filling in a blender and blend until the mixture is creamy.
- Fill 2 tablespoons of filling into the puff pastry shells.
- Transfer to the oven and place on upper rack, close to the grill.
- Bake for 5 minutes, reduce heat to 230°C (450°F) and bake for 11 more minutes.
- Always keep an eye on your pastries and make sure they don’t burn too much. Some dark spots are desirable though.
- Remove from heat and let cool completely before removing from the tins.