Pastéis de Nata (Custard Tarts)

Ingredients

• 1 sheet Puff pastry
• 1 cup Plant-based milk (almond, soy, or oat)
• 1/2 cup Sugar
• 3 tbsp Cornstarch
• 1 tsp Vanilla extract
• 1 tsp Lemon zest
• 1 each Cinnamon sticks
• 1 tbsp Powdered sugar (for dusting)
• 1/2 tsp Ground cinnamon (for dusting)

Instructions

1. 1Preheat your oven to 450°F (230°C).
2. 2Unroll the 1 sheet of puff pastry onto a clean work surface. Using a knife, cut the 1 sheet of puff pastry into 6 equal squares, each approximately 4 inches (10 cm) by 4 inches (10 cm).
3. 3Carefully press each of the 6 puff pastry squares into the cups of a standard 6-cup muffin tin, forming a cup shape that lines the bottom and sides of each cup.
4. 4In a medium saucepan (at least 2-quart capacity), combine the 1 cup of plant-based milk, 1/2 cup of sugar, and 3 tablespoons of cornstarch. Whisk these ingredients together thoroughly until the cornstarch is completely dissolved and no lumps remain.
5. 5Add the 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, and 1 cinnamon stick to the saucepan. Cook the mixture over medium heat, stirring constantly with a whisk or spoon, for 8-12 minutes, until it visibly thickens, becoming opaque and smooth, and holds its shape when stirred.
6. 6Carefully remove the 1 cinnamon stick from the thickened mixture. Pour the warm mixture evenly into the 6 prepared puff pastry cups in the muffin tin, filling each cup almost to the top.
7. 7Bake the tarts in the preheated oven at 450°F (230°C) for 20-25 minutes, or until the edges of the puff pastry are golden brown and the filling appears set and slightly caramelized with dark spots on top.
8. 8Allow the tarts to cool in the muffin tin for at least 15 minutes to allow the filling to fully set. After cooling slightly, carefully remove the tarts from the muffin tin and dust the tops with the 1 tablespoon of powdered sugar and 1/2 teaspoon of ground cinnamon before serving.

Substitutions

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