Vegan Portuguese Custard Tart (Pastel de Nata) – A Decadent Dairy-Free Twist on a Classic

Allergens

Almonds (tree nuts)

Ingredients

• 1 1/2 cups vegan puff pastry sheets, thawed (store
• bought or homemade)
• 1 cup almond milk
• 3/4 cup cane sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 cups coconut cream
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• Vegan egg wash (1 tbsp almond milk mixed with 1 tbsp aquafaba)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together almond milk, cane sugar, cornstarch, and salt until smooth. In a saucepan, add coconut cream, vanilla extract, cinnamon, nutmeg, and cloves. Heat on low heat until it starts to steam, but not boil. Gradually pour the hot cream mixture into the sugar cornstarch mixture, whisking constantly to prevent lumps. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and strain through a fine mesh sieve into a clean bowl. Allow the custard to cool completely at room temperature.

Chef’s Insight

The key to a perfect vegan Pastel de Nata is achieving the right balance of flaky crust and creamy custard filling.

Notes

Be sure to use a high-quality coconut cream for the richest, smoothest custard texture.