Vegan Pastel de Nata (Portuguese Egg Tart).

Vegan Portuguese egg tarts are an easy and delicious treat! This recipe will show you how to make a vegan version of the classic Portuguese egg tart. The result is a delectable and indulgent tart, perfect for any occasion.

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Prep Time 10

Cook Time 20

Course Dessert

Servings tarts

Ingredients

1 package puff pastry, defrosted. (most are vegan, but always check ingredients to be sure)
1/4 tsp black salt (optional)
2 tsp + 1 tsp cinnamon, divided
2 tsp sugar
1 serving of Poppy Custard Powder, according to package instructions

Instructions

Combine 2 tsp cinnamon and 2 tsp sugar in a small bowl.
Sprinkle evenly on 3 puff pastry sheets.
With a rolling pin, lightly roll each puff pastry sheet to push the sugar into the dough. Don’t push too firmly–you don’t want to roll the pastry out!
With a 10cm round cookie cutter, cut 12 circles out of the pastry sheets. Place each circle in a greased muffin tin and refrigerate while you prepare the filling.
Make Poppy Custard Powder according to package instructions and mix in 1 tsp cinnamon and ¼ tsp black salt. Allow filling to cool.
Preheat oven to 210°C
Take the pastry out of the fridge and fill each tart ¾ of the way with your custard.
Bake for 15-20 minutes, or until the pastry is golden brown and the filling has darkened in some spots.
Allow to cool on a wire rack for at least 10 minutes.

Notes

King International is an Australian-based soy company with over 30 years of experience down under. The following recipe is in collaboration with King International.

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Vegan Pastel de Nata (Portuguese Egg Tart)