Vegan Portuguese Egg Tart
Transform your dessert game with these Vegan Portuguese Egg Tarts, a delightful plant-based twist on the beloved classic! Featuring a luxuriously creamy custard filling made from silken tofu, coconut cream, and almond milk, these egg-free tarts perfectly replicate the rich texture and vibrant flavor of traditional pastéis de nata. A hint of turmeric adds that quintessential golden hue, while vanilla extract and lemon zest elevate the taste with fragrant, tangy notes. Nestled in flaky, golden vegan puff pastry, each tart is baked to perfection in a muffin tin, ensuring ease and consistency. Ready in under an hour, these dairy-free delights are perfect for impressing guests or indulging in a treat yourself moment. Whether served warm or at room temperature, these eggless tarts are guaranteed to satisfy your cravings while staying cruelty-free!
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Recipe Information
Ingredients
- 2 sheets Frozen vegan puff pastry sheets
- 200 grams Silken tofu
- 120 milliliters Unsweetened almond milk
- 60 grams Coconut cream
- 2 tablespoons Cornstarch
- 0.25 teaspoons Turmeric powder
- 100 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 200°C (400°F).
Remove the vegan puff pastry sheets from the freezer and let them thaw at room temperature according to the package instructions, typically around 15-20 minutes.
In a blender, combine silken tofu, almond milk, coconut cream, cornstarch, turmeric powder, sugar, vanilla extract, lemon zest, and salt.
Blend the mixture until completely smooth and creamy. Set aside.
Once the puff pastry has thawed, roll each sheet into a log and cut each into 5 equal pieces.
Take each piece and roll it out into a circle that fits into a muffin tin cup. Lightly grease the muffin tin or use paper liners.
Gently press each rolled pastry into the muffin cups, ensuring it covers the sides fully.
Pour the tofu cream filling into each pastry-lined muffin cup, filling them slightly below the top edge.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling sets and the pastry turns golden brown.
Remove the tarts from the oven and allow them to cool in the tin for about 10 minutes, then transfer them onto a wire rack to cool completely before serving.
Enjoy your vegan Portuguese egg tarts warm or at room temperature.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 134.5 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 934 mg | 72% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 431 mg | 9% | |
*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.
