These Vegan Portuguese custard tarts (pastel de nata) are delightful and really easy to put together. Silky smooth and creamy, fragrant with vanilla, filling encased in a crispy puff pastry.
- 120-150 ml / ½ cup + 1-2 more tbsp maple syrup, adjust to taste
- 125 g / 1 cup raw cashews, soaked in boiling water for 30 mins
- 200 g / 7 oz silken tofu (I use Clearspring)
- zest of 1 lemon + 1 tbsp lemon juice
- 2 tsp vanilla paste or vanilla extract
- a pinch of ground saffron (or saffron threads) or a few pinches of turmeric
- 2 tsp cornflour / cornstarch dissolved in 1 tsp water
- 320 g / 11 oz vegan puff pastry*
- oil, to grease the baking tin
- 1 tbsp ground cinnamon mixed with 2 tbsp icing sugar (optional)
- Place 120 ml / ½ cup of maple syrup and drained cashews in a blender. Process until silky smooth (if the mixture is bitsy, keep on processing, it will get smooth eventually even if you have an average blender like mine).
- Add all the remaining ingredients apart from saffron (if using) and cornflour / cornstarch and process until smooth. Sweeten with extra maple syrup to taste, if needed. If you plan on sweetening your pastry (see step 2 of the ASSEMBLY section), this may not be necessary.
- If using saffron to colour the mixture, place it in a tiny bit (a teaspoon) of plant milk and let it sit for a few minutes, then add the golden liquid to the mixture. Go easy on the amount as it’s very potent. Turmeric can be added straight into the blender, but again, do not add too much (1/8 tsp is the maximum amount you will be able to get away with without overpowering the mixture).
- Get full recipe==>>lazycatkitchen.com