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Crispy and flaky shell filled with creamy, bright yellow custard laced with a bit of vanilla, cinnamon, and a distinctive egg-like flavor. You won’t believe these healthy Portuguese custard tarts contain no eggs at all.

Portuguese Custard Tarts [Vegan]

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Cooking Time


Ingredients You Need for Portuguese Custard Tarts [Vegan]

For the custard:
  • ½ cup plain soy yogurt (or other plain non dairy yogurt of choice)
  • 1 and ½ cup soy milk (or other non dairy milk of choice but e.g. coconut milk might alter the flavor a bit)
  • ½ cup unrefined sugar, erythritol or xylitol (I used ¼ cup erythritol and ¼ cup unrefined sugar but you can make it completely sugar-free if you like)
  • 1 teaspoon vanilla extract
  • 1 stick cinnamon (or you can use ¼ teaspoon ground cinnamon, it will just be visible in the custard)
  • ¼ cup cornstarch
  • optional: ⅛ teaspoon turmeric (naturally colors the custard into the nice yellow)
  • ⅛ teaspoon black salt (kala namak)
For the crust:
  • 7 sheets phyllo (filo) dough (or puff pastry if you can't find phyllo)

How to Prepare Portuguese Custard Tarts [Vegan]

  1. Combine all custard ingredients, except for the black salt, in a saucepan and whisk until smooth and thoroughly combined.
  2. Bring to a boil over medium heat, stirring or whisking constantly.
  3. Boil for a minute or two, still stirring, until thickened into a pudding like consistency.
  4. Turn off the heat and set aside. (If you forgot to stir for a while and ended up with some lumps, blend the custard with a hand held blender to smooth it out, just don't forget to take out the cinnamon stick before you do)
  5. Preheat the oven to 450 (230 Celsius) and grease a muffin pan.
  6. Take out your phyllo dough, layer 5 sheets on top of each other and cut into 9 squares.
  7. Put the leftover 2 sheets on top of each other, fold twice, (so that you get a thin stripe of dough consisting of six layers on top of each other) and cut into 3 squares.
  8. Now put each square into one muffin hole and press in evenly (you can either leave the edges overlapping or cut them off for more traditional, round-edged tarts).
  9. If using puff pastry, just thinly press pieces of puff pastry into your muffin form to form the crust.
  10. Whisk the custard again to remove any lumps or crust that formed during the cooling. Take out the cinnamon stick.
  11. Fill each phyllo crust with approximately 2 tablespoons of custard (just about ¾ or ⅔ of each crust, do not overfill).
  12. Bake for 10-12 minutes until the dough is nicely browned at the edges and the custard firmed (bake for a bit longer if using puff pastry).
  13. Let the tarts cool off completely before taking them out of the pan.
  14. Enjoy your guilt-free treat.
  15. They keep well in the fridge for about a week.
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Phyllo or filo dough is a very thin dough originally from Turkey and Greece (e.g. used to make Baklava) If you use several layers on top of each other, it flakes like puff pastry but is much lower in fat. You can also use puff pastry or lower fat puff pastry if you can't find phyllo in your area, the tarts will still be healthier than the original but a bit higher in fat (see notes in instructions). Custard recipe inspired by Seitan Is My Motor and The Vegan Word

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