Scrumptious Vegan Portuguese Custard Tarts (Pastéis de Nata) with Almond Brittle Crumble

Allergens

Tree nuts (almonds) - Coconut

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut oil
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 3/4 cup coconut cream
• 1 cup almond milk
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons vegan butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, mix together the almond flour, coconut oil, and salt until well combined. Press the mixture into the bottom and up the sides of 4 greased tart pans or muffin tins.
2. Bake the crust for 12 minutes or until lightly golden. Remove from the oven and set aside to cool.
3. In a large saucepan, whisk together sugar, cornstarch, ground cinnamon, coconut cream, almond milk, vanilla extract, and almond extract. Cook over medium heat, stirring constantly, until it thickens into a custard consistency. Remove from heat and let cool slightly.
4. Pour the custard mixture over the partially baked crusts, filling each about three quarters full. Drizzle melted vegan butter over the custard in each tart.
5. Bake for an additional 20 25 minutes or until the custard is set and slightly golden. Allow to cool completely on a wire rack.
6. For the almond brittle crumble, mix together the remaining almond flour and sugar in a small bowl. Spread onto a baking sheet lined with parchment paper and bake at 325°F (163°C) for 8 10 minutes or until golden brown. Break into pieces for garnish.
7. Once the tarts have cooled, sprinkle each with almond brittle crumble and serve.

Chef’s Insight

The balance of textures - flaky crust, creamy custard, and crunchy almond brittle - creates an unforgettable dining experience.

Notes

Feel free to adjust the sugar and almond brittle crumble according to your preferred sweetness level.