Vegan Custard Tarts
I mentioned in a previous post that I put a challenge to my friends. I asked them what dishes they’d find hard to give up on a vegan diet. One friend asked me to try making some Portuguese desserts, so I went straight to Vegan Custard Tarts (Pastéis de nata).
Deliciously Golden Vegan Custard Tarts
These custard tarts were so simple to make and they turned out great. And now that I know how to make a great vegan custard I’ll be using it in a heap of other recipes. Keep an eye out for vegan cannoli (going back to my roots) and a custard cake!
Adding a tiny bit of turmeric to the custard gives it a great golden colour and didn’t affect the flavour at all. I’m not surprised that the icing sugar overpowers the turmeric when there’s so little of it.
I do recommend eating them while they are warm as the puff pastry tends to go stale and soft after a while. Make this in smaller batches and feed your party or family while they are hot!
The pastry may need some work on these vegan custard tarts to get a more traditional affect. But this is my easy spin on the tarts and they taste great. Check the store bought puff pastry to make sure it’s vegan. It’s so easy to work with.
I used a blowtorch to add some colour and caramelise some granulated sugar on the top of the tarts. When something doesn’t happen naturally in the oven, you improvise, right?
If you don’t have a blowtorch, throw them under the grill for a minute or so after they are cooked.
Whilst my friend wasn’t complete sold on the look, I’m hoping he loves the taste! He will have to make his own though, as these bad boys are all gone!
Vegan Portuguese Custard Tarts (Pastéis de nata)
- 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.