Vegan Portuguese Egg Tart
Indulge in the rich and creamy flavors of Vegan Portuguese Egg Tarts, a plant-based spin on the beloved pastel de nata. Featuring a flaky, golden vegan puff pastry crust and a luscious custard filling made with silken tofu, coconut cream, and a hint of turmeric for that signature golden hue, this recipe captures the essence of the traditional treat without eggs or dairy. Brightened with a touch of lemon zest and vanilla, these tarts balance sweetness and zest in every bite. Perfectly baked in just 25 minutes, they make a delightful dessert or snack that’s dairy-free, egg-free, and irresistibly delicious. Whether served warm or at room temperature, these tarts will have your taste buds transported straight to Lisbon!
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Ingredients
- 2 sheets Frozen vegan puff pastry sheets
- 200 grams Silken tofu
- 120 milliliters Unsweetened almond milk
- 60 grams Coconut cream
- 2 tablespoons Cornstarch
- 0.25 teaspoons Turmeric powder
- 100 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Remove the vegan puff pastry sheets from the freezer and let them thaw at room temperature according to the package instructions, typically around 15-20 minutes.
Step 3
In a blender, combine silken tofu, almond milk, coconut cream, cornstarch, turmeric powder, sugar, vanilla extract, lemon zest, and salt.
Step 4
Blend the mixture until completely smooth and creamy. Set aside.
Step 5
Once the puff pastry has thawed, roll each sheet into a log and cut each into 5 equal pieces.
Step 6
Take each piece and roll it out into a circle that fits into a muffin tin cup. Lightly grease the muffin tin or use paper liners.
Step 7
Gently press each rolled pastry into the muffin cups, ensuring it covers the sides fully.
Step 8
Pour the tofu cream filling into each pastry-lined muffin cup, filling them slightly below the top edge.
Step 9
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling sets and the pastry turns golden brown.
Step 10
Remove the tarts from the oven and allow them to cool in the tin for about 10 minutes, then transfer them onto a wire rack to cool completely before serving.
Step 11
Enjoy your vegan Portuguese egg tarts warm or at room temperature.
Nutrition Facts
| Serving size | (608.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1152.3 |
| Total Fat 36.8g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1002.0mg | 0% |
| Total Carbohydrate 193.5g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 134.5g | |
| Protein 17.6g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 933.8mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 430.7mg | 0% |
Source of Calories