Vegan Portuguese Custard Tart (Pastel de Nata) Recipe with Almond Milk and Aquafaba
Discover a delectable vegan twist on the classic Portuguese dessert, Pastel de Nata, featuring almond milk and aquafaba in this easy-to-follow recipe. Delight your senses with this mouthwatering and sensory experience that brings a taste of Portugal to your kitchen.
Allergens
None (excluding cross-contamination)
Ingredients
- 1 cup aquafaba (liquid from a can of chickpeas)
- 1/2 cup almond milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/4 cup vegan butter, melted
- 1 package vegan puff pastry sheets
Instructions
- Preheat oven to 350°F (175°C).
- Line a muffin pan with 8 10 paper liners.
- In a mixing bowl, beat aquafaba until stiff peaks form. Set aside.
- In another saucepan, combine almond milk, sugar, cornstarch, and sea salt. Stir continuously over medium heat until the mixture thickens into a pudding like consistency.
- Remove from heat and whisk in vanilla extract and melted vegan butter. Let cool for 5 minutes.
- Gently fold the aquafaba into the cooled custard mixture until fully combined.
- Cut vegan puff pastry sheets into equal squares, and gently press each square into a prepared muffin liner, making sure to form a cup shape.
- Fill each puff pastry cup with the custard mixture, leaving some room for expansion during baking.
- Bake for 25 30 minutes or until golden brown on top and firm to touch. Allow to cool completely before removing from the muffin pan.
- Serve at room temperature for optimal mouthfeel and aroma.
Chef’s Insight
For optimal flavor and texture, use fresh aquafaba from chickpeas you've cooked yourself.
Notes
Adjust baking time if using a larger pan or ramekins.