Vegan Pastel de Nata

Indulge in the creamy, flaky delight of Vegan Pastel de Nata, a plant-based twist on Portugal’s iconic custard tart. This dairy-free version combines a velvety custard made from unsweetened almond milk, coconut cream, and a hint of turmeric for its signature golden hue, encased in golden, crisp vegan puff pastry. Infused with the warm spice of cinnamon and the zesty brightness of lemon peel, each tart offers a perfectly balanced blend of comforting and vibrant flavors. Ready in just 45 minutes, these luscious tarts are ideal for dessert, an afternoon treat, or a standout addition to your next brunch spread. Whether served warm or cooled, they’re guaranteed to be a showstopper that satisfies both vegans and non-vegans alike.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 sheet vegan puff pastry
• 240 ml unsweetened almond milk
• 120 ml coconut cream
• 100 g granulated sugar
• 25 g cornstarch
• 1 pinch turmeric
• 1 tsp vanilla extract
• 1 stick cinnamon sticks
• 1 strip lemon peel

Directions

Step 1

Preheat your oven to 220°C (428°F).

Step 2

Roll out the vegan puff pastry sheet on a lightly floured surface to smoothen it, if needed.

Step 3

Cut circles out of the pastry sheet using a round cutter, approximately the size to fit snugly inside a muffin tray.

Step 4

Gently press the pastry circles into each muffin cup, making sure they are well-formed and snug.

Step 5

In a medium saucepan, combine almond milk, coconut cream, sugar, cinnamon stick, and lemon peel. Heat the mixture over medium heat until it begins to simmer.

Step 6

In a small bowl, whisk the cornstarch with a bit of cold almond milk to make a slurry.

Step 7

Remove the cinnamon stick and lemon peel from the heated milk mixture. Then slowly pour the cornstarch slurry into the saucepan, whisking constantly to prevent lumps.

Step 8

Cook the mixture, continually stirring, until it thickens and coats the back of a spoon. Remove from heat and stir in a pinch of turmeric for color and the vanilla extract.

Step 9

Let the custard cool slightly, then discard the cinnamon stick and lemon peel.

Step 10

Spoon the custard into the prepared pastry shells, filling them about three-quarters full.

Step 11

Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the edges of the pastry are golden brown and the tops of the custard begin to caramelize and blister slightly.

Step 12

Remove from the oven and allow the tarts to cool in the tray for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Step 13

Serve at room temperature or slightly warm. Enjoy your Vegan Pastel de Nata!

Nutrition Facts

Serving size	(605.8g)

Amount per serving	% Daily Value*
Calories	1517.8

Total Fat 58.2g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 636.9mg	0%
Total Carbohydrate 247.1g	0%
Dietary Fiber 6.1g	0%
Total Sugars 163.7g
Protein 9.0g	0%

Vitamin D 89.1IU	0%
Calcium 486.1mg	0%
Iron 4.2mg	0%
Potassium 344.3mg	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: 33.8%

Protein: 2.3%

Carbs: 63.8%