Vegan Pastel de Nata (Portuguese Custard Tart)

Ingredients

• 1 sheet (14 oz) Vegan Puff Pastry
• 1 cup Raw Cashews
• 1.5 cups Plant-Based Milk
• 1/2 cup Sugar
• 2 tbsp Cornstarch
• 1 tsp Vanilla Extract
• 1/2 tsp Lemon Zest
• for dusting Cinnamon

Instructions

1. 1Place the 1 cup of raw cashews in a heatproof bowl and cover them completely with hot water. Allow the cashews to soak for at least 30 minutes to soften.
2. 2While the cashews are soaking, preheat your oven to 450°F (232°C).
3. 3Unroll the 1 sheet (14 oz) of vegan puff pastry. Use a knife or pastry wheel to cut the pastry into 6 equal squares. Carefully press each pastry square into the cups of a 6-cup muffin tin, ensuring the pastry lines the bottom and sides.
4. 4Once the 1 cup of cashews have soaked for at least 30 minutes, drain them completely and rinse them under cold water. Transfer the drained cashews to a blender. Add the 1.5 cups of plant-based milk, 1/2 cup of sugar, 2 tablespoons of cornstarch, 1 teaspoon of vanilla extract, and 1/2 teaspoon of lemon zest to the blender. Blend on high speed until the mixture is completely smooth and creamy, with no cashew pieces remaining.
5. 5Carefully pour the smooth cashew mixture evenly into the 6 pastry-lined muffin tins, filling each cup about two-thirds full.
6. 6Place the muffin tin in the preheated oven and bake for 30 to 35 minutes. The tarts are done when the pastry is golden brown and flaky, and the cashew filling appears set and slightly firm to the touch in the center.
7. 7Carefully remove the muffin tin from the oven. Let the tarts cool in the tin for at least 10 minutes before gently removing them. Serve warm or at room temperature, dusted with a sprinkle of cinnamon.

Substitutions

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