🇵🇹 Vegan Pastel De Nata? I TEST Gaz Oakley VS. Lazy Cat Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

tofu

🥗Healthier: silken tofu

💰Cheaper: none

Silken tofu provides a smoother texture.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: phyllo dough

Whole wheat adds fiber, while phyllo is often less expensive.

Begin by soaking 1 cup of raw cashews in boiling water for 30 minutes.

Blend the soaked cashews with 200 grams of silken tofu, the zest and juice of 1 lemon, and 2 teaspoons of pure vanilla extract until smooth.

Add 1/2 cup of maple syrup to the blender and blend again until combined.

In a separate bowl, dissolve 1 tablespoon of cornstarch in 1 teaspoon of water to make a slurry.

Add a dash of turmeric to the slurry for color and mix well.

Heat the mixture on the stove until it thickens, stirring continuously for about 5-6 minutes, then remove from heat and let it cool completely.

While the custard cools, prepare the pastry by defrosting 1 square of tender flake pastry.

Dust a work surface with flour and roll out the pastry into a large rectangle.

Sprinkle 2 tablespoons of ground cinnamon over the pastry and roll it widthwise into a tight log shape.

Cut the log into 8 rounds and flatten each round with the palm of your hand into a disc shape about 10 centimeters in diameter.

Place the flattened pastry discs into a muffin tin, pressing them into the sides to form cups.

Preheat the oven to 350°F (175°C) and bake the pastry cups for 10 minutes without any custard in them.

While the pastry bakes, prepare the custard by combining 1 1/2 cups of full-fat coconut milk, 1 cup of soy milk, and 5 tablespoons of cornstarch in a pot.

Stir in 4 tablespoons of icing sugar and heat the mixture until it thickens, stirring continuously for about 5-6 minutes.

Once the custard has thickened, remove it from the heat and let it cool slightly before pouring it into the baked pastry cups.

Bake the filled pastry cups for an additional 20-25 minutes until the edges are golden and the filling is set.

Remove from the oven and let cool for a few minutes before carefully removing the tarts from the muffin tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens