Dairy-Free Pastel de Nata

Experience the irresistible charm of Dairy-Free Pastel de Nata, a plant-based twist on Portugal’s iconic custard tarts! Crafted with creamy almond milk, fragrant vanilla bean, and a hint of cinnamon, this dairy-free version offers all the richness of the classic dessert without compromise. A flaky, golden puff pastry crust cradles the silky custard filling, which is gently baked to achieve the signature caramelized surface. Perfect for those seeking a lactose-free indulgence, these elegant tarts are easy to whip up in under an hour and ideal for any occasion. Elevate your dessert game with this vegan-friendly take on a beloved culinary treasure!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 sheet Rolled Puff Pastry
• 1.5 cups Unsweetened Almond Milk
• 0.75 cup Organic Cane Sugar
• 0.25 cup Water
• 2 tablespoons Cornstarch
• 6 large Egg Yolks
• 1 Vanilla Bean
• 0.5 teaspoon Ground Cinnamon
• 0.125 teaspoon Salt

Directions

Step 1

Preheat the oven to 390°F (200°C).

Step 2

Start by preparing the custard. In a medium saucepan, combine almond milk and split vanilla bean. Heat over medium-low heat until it begins to steam, but does not boil. Remove from heat and let it steep for 10 minutes.

Step 3

In a small bowl, whisk together cane sugar, cornstarch, and salt. Slowly add these dry ingredients to the almond milk mixture, whisking continuously to prevent lumps.

Step 4

Return the saucepan to medium heat and cook, stirring constantly, until the mixture starts to thicken and lightly coats the back of a spoon. Do not let it boil. Remove from heat.

Step 5

In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking continuously to temper the eggs and avoid curdling.

Step 6

Once tempered, pour the yolks back into the saucepan with the remaining milk mixture. Cook gently over low heat until the custard thickens further, about 2-3 minutes. Strain the custard through a fine mesh sieve into a clean bowl and let it cool slightly.

Step 7

Roll out the puff pastry sheet on a lightly floured surface and cut into 12 equal squares. Press each square gently into a muffin tin slot, molding it to the shape of the tin.

Step 8

Fill each pastry shell with the prepared custard, leaving 1/4 to 1/2 inch of space from the top.

Step 9

Sprinkle the custard with a light dusting of ground cinnamon.

Step 10

Bake the pastéis in the preheated oven for approximately 20-25 minutes or until the pastry is golden brown and the custard has set with a few tiny spots of brown on top.

Step 11

Remove from oven and let them cool in the pan for a few minutes before transferring to a cooling rack.

Step 12

Serve warm or at room temperature and enjoy this dairy-free delight.

Nutrition Facts

Serving size	(757.3g)

Amount per serving	% Daily Value*
Calories	1332.7

Total Fat 50.9g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1107mg	0%
Sodium 787.7mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 1.8g	0%
Total Sugars 158.1g
Protein 22.0g	0%

Vitamin D 241.6IU	0%
Calcium 793.8mg	0%
Iron 5.5mg	0%
Potassium 322.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 6.5%

Carbs: 59.5%