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No plane ticket required for these Portuguese custard tarts! Creamy vegan custard is housed in a crisp puff pastry shell before being baked to golden perfection. Recipe in thecookandhim.com | #vegancustard #portuguesecustardtart #eggfreecustard #pasteldenata #tofurecipes

Portuguese Custard Tarts

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 12 tarts

Ingredients

  • 1 sheet ready rolled puff pastry
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup (200g) silken tofu
  • 1/2 cup (110g) vegan cream
  • 1 cup (140g) icing sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons (35g) cornflour

Equipment:

 

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and lightly grease a 12 hole muffin tin
  2. In a small bowl mix together the ground cinnamon and nutmeg
  3. Unroll the puff pastry then only a lightly floured surface roll out to a large rectangle. Sprinkle the cinnamon/nutmeg mixture all over
  4. Roll the pastry up like a swiss roll then cut into 12 equal segments
  5. Using the palm of your hand flatten the segments swirl side up then roll out into a circle large enough to fit your muffin tin with a little bit of pastry sitting proud of the top of the tin (see photo in post)
  6. Bake the cases for 10 minutes then as soon as they come out of the oven use the back of a spoon to push the pastry, flattening it so that the hole for the filling is widened
  7. While they're baking make the filling by putting the silken tofu, cream, icing sugar, vanilla and cornflour in a food processor or blender and whizzing until smooth. Scrape the bowl or jug as necessary
  8. Pour the filling into the cases - you want to almost overfill as the filling shrinks during cooking so make sure you're close to the oven!
  9. Bake for 25-30 minutes until the pastry is crisp and the filling still has a slight wobble but is no longer liquid
  10. Cool in the tin for a few minutes before lifting out and cooling on a wire rack
  11. Serve warm or at room temperature with fresh berries and an extra dust of icing sugar

Recipe by The Cook & Him at https://thecookandhim.com/recipes/portuguese-custard-tarts/