Dairy-Free Pastel de Nata
Indulge in a reimagined classic with Dairy-Free Pastel de Nata, a modern twist on Portugal's beloved custard tarts that's perfect for those avoiding dairy. These delicate treats feature a rich, creamy almond milk custard infused with vanilla bean and a hint of cinnamon, nestled inside golden, flaky puff pastry. Using organic cane sugar and cornstarch ensures a smooth, velvety filling, while egg yolks add traditional decadence without the need for heavy cream. With just 20 minutes of prep and a total cook time of 40 minutes, these dairy-free gems are perfect for a quick dessert that doesn't compromise on flavor. Serve them warm or at room temperature for a satisfying bite of dairy-free indulgence that’s as delightful as the original. Perfect for brunches, gatherings, or simply treating yourself to a Portuguese-inspired delicacy!
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Recipe Information
Ingredients
- 1 sheet Rolled Puff Pastry
- 1.5 cups Unsweetened Almond Milk
- 0.75 cup Organic Cane Sugar
- 0.25 cup Water
- 2 tablespoons Cornstarch
- 6 large Egg Yolks
- 1 Vanilla Bean
- 0.5 teaspoon Ground Cinnamon
- 0.125 teaspoon Salt
Instructions
Preheat the oven to 390°F (200°C).
Start by preparing the custard. In a medium saucepan, combine almond milk and split vanilla bean. Heat over medium-low heat until it begins to steam, but does not boil. Remove from heat and let it steep for 10 minutes.
In a small bowl, whisk together cane sugar, cornstarch, and salt. Slowly add these dry ingredients to the almond milk mixture, whisking continuously to prevent lumps.
Return the saucepan to medium heat and cook, stirring constantly, until the mixture starts to thicken and lightly coats the back of a spoon. Do not let it boil. Remove from heat.
In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking continuously to temper the eggs and avoid curdling.
Once tempered, pour the yolks back into the saucepan with the remaining milk mixture. Cook gently over low heat until the custard thickens further, about 2-3 minutes. Strain the custard through a fine mesh sieve into a clean bowl and let it cool slightly.
Roll out the puff pastry sheet on a lightly floured surface and cut into 12 equal squares. Press each square gently into a muffin tin slot, molding it to the shape of the tin.
Fill each pastry shell with the prepared custard, leaving 1/4 to 1/2 inch of space from the top.
Sprinkle the custard with a light dusting of ground cinnamon.
Bake the pastéis in the preheated oven for approximately 20-25 minutes or until the pastry is golden brown and the custard has set with a few tiny spots of brown on top.
Remove from oven and let them cool in the pan for a few minutes before transferring to a cooling rack.
Serve warm or at room temperature and enjoy this dairy-free delight.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 151.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 832 mg | 64% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
