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.
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.
Tried this recipe?Let us know how it was!