Pastéis De Nata a.k.a. Portuguese Tarts; dusted with cinnamon and a delicious cream inside, they use just a few basic ingredients but require numerous steps and a certain amount of finesse. The result is so worth it, though, you’ll want to make a double batch.
Vegan Portuguese Tarts
Description
Traditional Portuguese pastries... yum, yum yummy!
Ingredients
Pastry Cases
Custard
Instructions
Vegan Portuguese Tarts
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Preheat your oven to 180C/350F.
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Dust your work surface with a little flour, roll out your pasty into a large rectangle a couple mm thick, sprinkle over the cinnamon covering all the pastry and tightly roll it up width ways, then cut into small pieces (2.5 fingers long).
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Roll each round into a disc shape around 10 cm in diameter, then press the rounds into the muffin tray holes, making sure the pastry is covering all the way up the sides. Bake for 10 minutes.
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Meanwhile, add the coconut milk to a saucepan with the vanilla and place the pan over a low heat. Bring the coconut milk to a simmer.
In a mixing bowl, whisk together the plant-based milk, cornflour & icing sugar until smooth.
Add the cornflour mix to the saucepan & mix until it’s thick & creamy, takes about 5 minutes.
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Spoon custard into each pastry case, then place the filled tarts into the oven to color on top for 15-20 minutes at 180C/350F. Be careful not to let your pastry burn.
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Leave them to stand for 10 minutes before removing them from the tray & placing them onto a wire rack to completely cool.
