Vegan Pastel de Nata
Indulge in the rich flavors of Portugal with this delightful Vegan Pastel de Nata recipe, a plant-based twist on the iconic custard tart. Featuring flaky vegan puff pastry and a silky custard made from almond milk, coconut cream, and a hint of turmeric for that signature golden hue, this dessert is both dairy-free and irresistibly decadent. Enhanced with aromatic notes of cinnamon and lemon peel, every bite offers a perfect balance of creamy sweetness and subtle zest. Baked until beautifully caramelized and blistered on top, these vegan tarts are ideal for impressing guests or savoring alongside a cup of coffee. Ready in under an hour, this recipe brings traditional Portuguese pastry into the world of vegan baking!
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Recipe Information
Ingredients
- 1 sheet vegan puff pastry
- 240 ml unsweetened almond milk
- 120 ml coconut cream
- 100 g granulated sugar
- 25 g cornstarch
- 1 pinch turmeric
- 1 tsp vanilla extract
- 1 stick cinnamon sticks
- 1 strip lemon peel
Instructions
Preheat your oven to 220°C (428°F).
Roll out the vegan puff pastry sheet on a lightly floured surface to smoothen it, if needed.
Cut circles out of the pastry sheet using a round cutter, approximately the size to fit snugly inside a muffin tray.
Gently press the pastry circles into each muffin cup, making sure they are well-formed and snug.
In a medium saucepan, combine almond milk, coconut cream, sugar, cinnamon stick, and lemon peel. Heat the mixture over medium heat until it begins to simmer.
In a small bowl, whisk the cornstarch with a bit of cold almond milk to make a slurry.
Remove the cinnamon stick and lemon peel from the heated milk mixture. Then slowly pour the cornstarch slurry into the saucepan, whisking constantly to prevent lumps.
Cook the mixture, continually stirring, until it thickens and coats the back of a spoon. Remove from heat and stir in a pinch of turmeric for color and the vanilla extract.
Let the custard cool slightly, then discard the cinnamon stick and lemon peel.
Spoon the custard into the prepared pastry shells, filling them about three-quarters full.
Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the edges of the pastry are golden brown and the tops of the custard begin to caramelize and blister slightly.
Remove from the oven and allow the tarts to cool in the tray for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Serve at room temperature or slightly warm. Enjoy your Vegan Pastel de Nata!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 163.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 486 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 344 mg | 7% | |
*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.
