Portuguese Tart Recipe

Vegan Portuguese Tarts: A Deliciously Plant-Based Twist on a Classic

Vegan Portuguese Tarts: A Deliciously Plant-Based Twist on a Classic

When you think of Portuguese cuisine, one of the most iconic desserts that likely comes to mind is the beloved pastel de nata or Portuguese custard tart. These crispy, flaky pastries with a creamy, sweet custard filling have won hearts worldwide. But what if you're vegan and want to indulge in this traditional treat without the dairy and eggs? Fear not! A vegan Portuguese tart is not only possible, but it's also incredibly delicious and surprisingly easy to make.

In this blog post, we'll walk through a recipe that preserves the indulgence and flakiness of the original while making it fully plant-based. Whether you're vegan or just looking to try something new, these tarts will hit the spot.

Equipment:

• 1 cupcake tin (fits 12 cupcakes)

• Pot and whisk

Pastry Ingredients:

• 250g - 1.5 Sheets of puff pastry (store bought) - *Or you can use my pastry recipe from my cookbook and follow this method.

• 30g - 2 tbsp vegan butter

• Oil or vegan butter for light greasing of the cupcake tray

Custard Ingredients:

• 110 g (1/2 cup) caster sugar

• 30 g (3 tbsp) corn flour

• 20 g (2 tbsp) vegan custard powder (I use Foster Clark)

• 500 ml (2 cups) plant based milk (I use soy)

• 5 ml (1 tsp) vanilla extract/bean

• 30 g (2 tbsp) vegan butter

Top:

• Light brush of maple syrup to gloss the tart

• Light dusting of ground cinnamon

Method:

1. Pre heat the oven to 200 degrees celcius and lightly oil or grease a cupcake tin.

2. Remove the store bought pastry from its packaging and bring it to remove temp.

3. Spread the butter evenly across the pastry and roll the pastry into a tight cylinder. (If its stiff and frozen - wait until it’s warmed slightly).

4. Cut into 12 discs - you should see a nice spiral with the butter and pastry. (Picture above)

5. Place the disc into the cupcake tin and use your thumbs to press into the centre of the pastry disc and spread it fully to the edge of the cupcake tin (leaving a well in the centre for the custard to sit).

6. Place the pastry and cupcake tin in a cool spot/fridge and start on your custard.

7. Add the sugar, cornflour, custard powder, vegan milk, vanilla and agar agar if you are using it into a medium saucepan. Give the mixture a whisk to remove any lumps and set the saucepan on medium heat. Continue to whisk on medium heat until the mixture starts to boil. Your custard mixture will become very foamy (that’s normal).

8. Continue whisking for about 5-10 minutes. Slowly the custard will become less foamy and start to become smooth and silky. You will also notice the custard will start to thicken. Once the custard looks thicker and smooth remove your

   custard from the heat.

9. Add the vegan butter and whisk until the butter has melted and the custard mixture is combined.

10. Either pipe or spoon the custard into the 12 pastry holes (fill to around the 3/4 mark)

11. Place into the oven for 17-20 minutes or until the pastry is golden and the custard has a deep golden top. (The custard may overflow slightly - once removed from the heat it will drop down into the tarts).

12. Remove from the oven and let the tarts cool slightly in the tin.

13. Brush the tart slightly with a touch of maple syrup if you want the gloss look (this is optional).

14. To remove the tarts from the tin use a butter knife and rn the edge of the knife around the edges and wiggle gently to remove.

15. Lightly dust with a pinch of cinnamon.

16. Enjoy warm - be careful of the hot custard in the centre.

17. These tarts will keep in an airtight container in the fridge for 3-4 days but they are best enjoyed on the day they are cooked.

I hope you all enjoy this recipe. Let me know if you bake them.

Love from G xx