These tarts are a flaky golden pastry filled a deliciously smooth custard, and then topped with a beautiful drizzle of icing sugar and cinnamon. These tarts make the perfect sweet treat for any occasion, from enjoying a dessert one night to serving them at a family or friend's house!
Pastel De Nata [Vegan]
For the tarts:
- 1 pack of Rolled Puff Pastry
- 2 tablespoons custard powder
- 1 tablespoon icing sugar
- 1 tablespoon light brown sugar
- 1 teaspoon vanilla essence
- 15 1/4 ounces milk alternative
- 2 teaspoons cornflour
- 1 teaspoon cinnamon
- Sunflower oil for greasing
- Icing sugar
Preheat oven to 400ºF.
Mix the custard powder and both sugar types in a bowl then add around 3 tablespoons of the almond milk to form a paste.
Heat the remaining milk in a medium saucepan over a medium heat. Just before it starts to boil, pour the heated milk in the bowl containing the custard powder mixture, stir well until smooth.
Pour the mixture back in the saucepan over a low heat.
Put the cornflour in a small cup and a few drops of water to form a thick paste.
Pour the cornflour paste in the pan and allow the mixture to thicken whilst stirring continuously.
Pour the custard in a bowl, and once cooled slightly, leave in the fridge to cool completely.
Grease a muffin tin with oil.
Roll out the pastry so its flat, then tightly roll in the long side again. Cut into halves and then divide the halves again. Finally cut each into thirds (to get 12 small rolls).
Stand each roll up and flatten them by pressing on the top with your fingers/palm.
Add them to a muffin tin and push up on the sides so you get little baskets.
Sprinkle a little cinnamon on them.
Once the custard has completely cooled, take it out from the fridge and pour it in the pastry baskets to fill them (it might look really thick but it's ok as it will melt in the oven).
Bake in the oven for 20 mins.
Once cooled completely sieve some icing sugar and sprinkle over the top of them along with some cinnamon.
ENJOY! -Try to not eat them all at once!
Make sure the custard has completely cooled before pouring into the pastry. For a more 'authentic' look you could add a drop of yellow food coloring/or a TINY BIT of turmeric (just for color not for taste) to the custard to make them look more 'eggy' but that's completely up to you!