Dairy-Free Pasteis de Nata (Custard Tarts)

Ingredients

• 1 package Dairy-Free Puff Pastry
• 1/2 cup Aquafaba
• 1 cup Sugar
• 3 tablespoons Cornstarch
• 1/4 teaspoon Salt
• 1/2 cup Water
• 1 strip Lemon Peel
• 1 each Cinnamon Stick
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 1 tablespoon Powdered Sugar

Instructions

1. 1Preheat your oven to 450°F (232°C). Unroll the 1 package of Dairy-Free Puff Pastry and cut it into 12 circles, each approximately 3 inches (7.5 cm) in diameter. Press each pastry circle gently into a cup of a standard 12-cup muffin tin to form tart shells.
2. 2In a small pot, combine the 1/2 cup of Water, the 1 strip of Lemon Peel, and the 1 each Cinnamon Stick. Bring the mixture to a boil over high heat, then remove from heat and let steep for 10 minutes. Carefully remove and discard the lemon peel and cinnamon stick.
3. 3In a medium saucepan, whisk together the 1 cup of Sugar, 3 tablespoons of Cornstarch, and 1/4 teaspoon of Salt until well combined. Gradually pour the hot aromatic water from Step 2 into the sugar mixture, whisking continuously until smooth and lump-free.
4. 4Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 5-8 minutes, until the mixture thickens significantly and becomes a very viscous, glossy gel that coats the back of a spoon. Remove from heat and stir in the 1 teaspoon of Vanilla Extract and 1 teaspoon of Lemon Zest. Set aside to cool slightly for 10-15 minutes.
5. 5In a separate clean, dry bowl, beat the 1/2 cup of Aquafaba with an electric mixer on high speed until stiff peaks form (when you lift the beaters, the aquafaba should hold its shape firmly). Gently fold the beaten aquafaba into the slightly cooled filling mixture using a spatula until just combined and no streaks of aquafaba remain.
6. 6Carefully pour the combined filling into the prepared pastry shells in the muffin tin, filling each almost to the top. Bake in the preheated oven at 450°F (232°C) for 20-25 minutes, or until the pastry crust is golden brown and the filling tops are slightly browned and caramelized, with some darker spots appearing.
7. 7Remove the muffin tin from the oven and let the tarts cool in the tin for 15 minutes. Transfer the tarts to a wire rack and let them cool completely for at least 30 minutes to allow the filling to set properly. Just before serving, dust the cooled tarts with the 1 tablespoon of Powdered Sugar.

Substitutions

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