These are very simple to make plant based Portuguese custard tarts and have a crisp, flaky crust with a creamy custard filling, and go great with a coffee.
First pre heat the oven to 170 C and take out the ready rolled puff pastry out of the fridge for 10 mins before using (otherwise it will crack when you unroll it).
Make the custard. Place the cornflour, sugar, oat milk and silken tofu in a blender and blend for 30 seconds or until very smooth.
Stir in the vanilla essence and the optional cinnamon. Put this mixture into a pouring jug and put to one side.
Unroll the puff pastry and remove the greaseproof paper. Now you can either roll up the pastry like a Swiss roll and then cut into mini Swiss rolls or cut it into strips and then roll up each strip..
Take a muffin tin and simply push each mini Swiss roll into each of the muffin holes(?) and spread with your fingers until it has formed a complete case, the pastry should be quite thin, about 3 mm thick. continue until all the muffin holes(?) are filled or you have run out of puff pastry.
Now carefully fill each pastry case with the custard mixture (give it a stir before pouring) leaving decent gap (7mm? – see pictures) before the top of the pastry, as the custard will rise during baking.
Place in the preheated oven for around 25-30 mins. If after 20 mins they are looking well cooked, cover loosely with tin foil and continue cooking, to make sure the pastry is cooked all the way through. However, if the tarts are not looking golden brown with black bits, the turn on the grill for the last few minutes to black up the tops (but keep an eye on them)
When I took them out I checked one of the tarts and the first tart I cut open, pastry was under cooked, so I quickly put them back in the oven, covered with tin foil for another 10 mins.
Remove from the oven and allow to cool, before removing them and placing on a cooling rack or simply serve warm.
ready to eat
Portuguese Custard Tarts (Pasteis de Nata)
Equipment
- 1 muffin tray
- 1 jug
- 1 blender
Ingredients
- 350 g silken tofu
- 100 g caster sugar
- 200 ml oat milk
- 30 g cornflour
- 2 tsp vanilla essence
- 1 tsp cinnamon powder – optional
Method
- First pre heat the oven to 170 C and take out the ready rolled puff pastry out of the fridge for 10 mins before using (otherwise it will crack when you unroll it).
- Make the custard. Place the cornflour, sugar, oat milk and silken tofu in a blender and blend for 30 seconds or until very smooth.
- Stir in the vanilla essence and the optional cinnamon. Put this mixture into a pouring jug and put to one side.
- Unroll the puff pastry and remove the greaseproof paper. Now you can either roll up the pastry like a Swiss roll and then cut into mini Swiss rolls or cut it into strips and then roll up each strip.
- Take a muffin tin and simply push each mini Swiss roll into each of the muffin holes(?) and spread with your fingers until it has formed a complete case, the pastry should be quite thin, about 3 mm thick. continue until all the muffin holes(?) are filled or you have run out of puff pastry.
- Now carefully fill each pastry case with the custard mixture (give it a stir before pouring) leaving decent gap (7mm? – see pictures) before the top of the pastry, as the custard will rise during baking.
- Place in the preheated oven for around 25-30 mins. If after 20 mins they are looking well cooked, loosely cover with tin foil and continue cooking, to make sure the pastry is cooked all the way through. However, if the tarts are not looking golden brown with dark golden bits, trying turning on the grill for the last few minutes to darken up the tops (but keep an eye on them).
- Remove from the oven and allow to cool, before removing them and placing on a cooling rack or simply serve warm.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).