Vegan Portuguese Custard Tarts
Try this Vegan Portuguese custard tarts recipe
Try this Vegan Portuguese custard tarts recipe
- 120-150 ml / 1/2 cup + 1-2 more tbsp maple syrup adjust to taste
- 125 g / 1 cup raw cashews soaked in boiling water for 30 mins
- 200 g / 7 oz silken tofu (i use clearspring)
- zest of 1 lemon + 1 tbsp lemon juice
- 2 tsp vanilla paste or vanilla extract
- a pinch of ground saffron (or saffron threads) or
- 2 tsp cornflour / cornstarch dissolved in 1 tsp water
- 320 g / 11 oz vegan puff pastry*
- oil to grease the baking tin
- 1 tbsp ground cinnamon mixed with 2 tbsp icing sugar (opt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (54g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place 120 ml / ½ cup of maple syrup and drained cashews in a blender. Process until silky smooth.
- Add all the remaining ingredients apart from saffron (if using) and cornflour / cornstarch and process until smooth. Sweeten with extra maple syrup to taste, if needed.
- If using saffron to colour the mixture, place it in a tiny bit (a teaspoon) of plant milk and let it sit for a few minutes, then add the golden liquid to the mixture.
- Transfer the mixture to a medium pot and warm it up gently on the stove, whisking with a wire whisk the entire time.
- Slowly trickle in the cornflour / cornstarch dissolved in water and carry on mixing to prevent lumps from forming.
- Allow the mixture to come to a gentle boil and simmer, stirring the entire time, just until it thickens.
- Once thickened, take the pot off the heat and allow it to cool down completely before filling the pastry.
- Heat up the oven to 200° C / 390° F and grease a 12 hole muffin tin with a small amount of oil.
- Unroll the sheet of puff pastry, remove a piece of grease-proof paper and tightly roll it back up.
- Measure the length of the log and cut it into 12 equal segments.
- Dust the working surface with a little bit of all-purpose flour. Place the first segment on the working surface, cut side down and gently flatten the coil with a rolling pin into a large, thin circle.
- Place the circle of pastry over the muffin hole and gently push it into the hole, making sure the pastry fits in snuggly all the way to the edges of the base. Cut the excess pastry off with a sharp knife.
- Fill the pastry with custard, leaving a gap of at least 1 cm / 0.4” at the end of the pastry.
- Continue the same way with the remaining 11 pastry segments.
- Place the tray into the hot oven and bake for about 15 minutes.
- Allow the tarts to cool down before removing them from the tin.
- If you have a chef’s torch, sprinkle the tops with icing sugar or brush with maple syrup and blowtorch the tops.
- Dust them with cinnamon icing sugar before serving if you wish.
My Vegan Portuguese Custard Tart Adventure: A Deliciously Unexpected Journey
I've always had a soft spot for Portuguese custard tarts – those delicate, flaky pastries filled with a creamy, rich custard. But as a busy professional woman juggling work, family, and a passion for fitness, finding the time (and the ethically sourced ingredients) to bake them always seemed like a monumental task. Then, I discovered a vegan recipe, and everything changed.
The initial skepticism quickly melted away as I began the process. The recipe itself felt approachable, a manageable challenge rather than a culinary Everest. The soaking of the cashews, the blending of the custard base, each step felt like a mindful moment amidst the whirlwind of my daily routine. The subtle sweetness of maple syrup replacing refined sugar felt decadent yet healthy, a perfect blend of indulgence and mindful eating that I've come to appreciate.
The most surprising part? The actual baking. The aroma that filled my kitchen as the tarts baked was heavenly – a symphony of warm spices and sweet pastry that brought a smile to my face. The golden-brown crust, perfectly crisp and flaky, contrasted beautifully with the smooth, creamy custard filling. I could barely contain myself as I carefully removed them from the oven, each tart a miniature masterpiece.
But the true joy wasn't just in the creation; it was in the sharing. I brought a batch to work, and the response was incredible. Colleagues, initially hesitant due to the "vegan" label, were utterly captivated by the rich flavor and satisfying texture. The tarts became a conversation starter, a delicious bridge between differing tastes and preferences. Even my usually skeptical father-in-law, a connoisseur of traditional Portuguese pastries, gave them a resounding thumbs-up.
This vegan custard tart recipe isn't just a recipe; it's a story of discovery, of adapting cherished traditions to a modern, healthier lifestyle. It's a reminder that even the most complex-seeming culinary feats can be achieved with a little patience and a whole lot of passion. It's about finding joy in the kitchen, in the simple act of creating something delicious and sharing it with the people you love. And that, my friends, is priceless.
Beyond the Recipe: A Deeper Dive into Vegan Baking
The beauty of this recipe, and vegan baking in general, lies in its adaptability. Feel free to experiment with different spices, extracts, and sweeteners to create your unique signature tart. Consider adding a hint of cardamom or nutmeg for an extra layer of warmth, or perhaps a touch of orange zest for a brighter, citrusy flavor. The possibilities are truly endless!
Moreover, embracing vegan baking opens up a world of creative possibilities. It encourages you to explore plant-based alternatives to traditional ingredients, fostering a deeper understanding of food sources and their impact on the environment. It's a journey of culinary exploration, a chance to discover new textures, flavors, and ultimately, a healthier way to indulge in your favorite sweet treats.
So, if you're looking for a delicious and satisfying recipe that's both rewarding and surprisingly easy, I highly recommend you give these Vegan Portuguese Custard Tarts a try. They're more than just a dessert; they're an experience, a journey, a delicious taste of something new and exciting.
