Dairy-Free Portuguese Egg Tart
Satisfy your sweet tooth with the delicate, dairy-free Portuguese Egg Tart—a twist on the classic custard-filled pastry, perfect for those avoiding dairy. This recipe swaps out traditional milk and cream for rich coconut milk and coconut cream, creating a silky, indulgent filling with subtle tropical notes. Wrapped in flaky puff pastry and baked to golden perfection, these irresistible tarts are beautifully spiced with a hint of vanilla and a sprinkle of cinnamon for added depth. With a prep time of just 30 minutes and a serving size of 12, they’re ideal for gatherings or a family treat. Whether enjoyed warm or at room temperature, these dairy-free delights are a flavorful and inclusive spin on an iconic dessert that will be loved by all!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 400 ml Coconut milk
- 100 ml Coconut cream
- 150 g Granulated sugar
- 30 g Cornstarch
- 60 ml Water
- 6 units Egg yolks
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
Instructions
Preheat the oven to 200°C (400°F).
On a lightly floured surface, unfold and roll out the puff pastry sheets to about 3mm thickness. Cut out 12 circles big enough to line a muffin tin.
Grease a 12-cup muffin tin and press a pastry circle into each cup. Chill in the refrigerator while you prepare the filling.
In a medium saucepan, whisk together the coconut milk, coconut cream, and granulated sugar over medium heat. Bring the mixture to a simmer, stirring frequently until the sugar dissolves.
In a small bowl, mix the cornstarch with water to make a slurry, ensuring there are no lumps.
Add the cornstarch slurry to the simmering coconut milk mixture and continue to cook, stirring constantly, until the mixture thickens slightly, about 3-4 minutes.
Remove the saucepan from heat and allow it to cool for about 5 minutes.
In a mixing bowl, whisk the egg yolks and slowly add the coconut milk mixture while whisking continuously to prevent the eggs from curdling.
Stir in the vanilla extract.
Pour the egg mixture evenly into the prepared pastry-lined muffin cups, filling each three-quarters full.
Sprinkle a small amount of ground cinnamon on top of each tart for added flavor.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and the filling has set.
Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your dairy-free Portuguese egg tarts!
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 326.7 g | 119% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 231.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 664 mg | 14% | |
*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.
