Dairy-Free Portuguese Egg Tart

Indulge in the creamy decadence of Dairy-Free Portuguese Egg Tarts, a delightful twist on the classic pastel de nata. Crafted with a luscious coconut milk and coconut cream filling, these tarts offer the same velvety custard texture and caramelized tops as the original, but without any dairy—perfect for those with dietary restrictions or looking for a plant-based alternative. A flaky puff pastry crust cradles the rich, eggy custard, gently spiced with a hint of vanilla and a sprinkle of cinnamon for added warmth and aroma. With a quick prep time of just 30 minutes and the use of simple, wholesome ingredients, these tarts are as easy to make as they are to enjoy. Whether served warm or at room temperature, these dairy-free delights are a must-try for anyone craving a guilt-free indulgence inspired by Portuguese tradition.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 sheets Puff pastry sheets
• 400 ml Coconut milk
• 100 ml Coconut cream
• 150 g Granulated sugar
• 30 g Cornstarch
• 60 ml Water
• 6 units Egg yolks
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

On a lightly floured surface, unfold and roll out the puff pastry sheets to about 3mm thickness. Cut out 12 circles big enough to line a muffin tin.

Step 3

Grease a 12-cup muffin tin and press a pastry circle into each cup. Chill in the refrigerator while you prepare the filling.

Step 4

In a medium saucepan, whisk together the coconut milk, coconut cream, and granulated sugar over medium heat. Bring the mixture to a simmer, stirring frequently until the sugar dissolves.

Step 5

In a small bowl, mix the cornstarch with water to make a slurry, ensuring there are no lumps.

Step 6

Add the cornstarch slurry to the simmering coconut milk mixture and continue to cook, stirring constantly, until the mixture thickens slightly, about 3-4 minutes.

Step 7

Remove the saucepan from heat and allow it to cool for about 5 minutes.

Step 8

In a mixing bowl, whisk the egg yolks and slowly add the coconut milk mixture while whisking continuously to prevent the eggs from curdling.

Step 9

Stir in the vanilla extract.

Step 10

Pour the egg mixture evenly into the prepared pastry-lined muffin cups, filling each three-quarters full.

Step 11

Sprinkle a small amount of ground cinnamon on top of each tart for added flavor.

Step 12

Bake in the preheated oven for 20-25 minutes or until the pastry is golden and the filling has set.

Step 13

Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Step 14

Serve warm or at room temperature. Enjoy your dairy-free Portuguese egg tarts!

Nutrition Facts

Serving size	(949.7g)

Amount per serving	% Daily Value*
Calories	2086.2

Total Fat 80.3g	0%
Saturated Fat 35.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1107mg	0%
Sodium 594.2mg	0%
Total Carbohydrate 324.7g	0%
Dietary Fiber 4.0g	0%
Total Sugars 232.3g
Protein 24.5g	0%

Vitamin D 109.8IU	0%
Calcium 211.3mg	0%
Iron 5.9mg	0%
Potassium 690.1mg	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: 34.1%

Protein: 4.6%

Carbs: 61.3%