Vegan Pastel de Nata Tartlets

Ingredients

• 1 package Vegan puff pastry
• 1 can Canned coconut milk
• 1/4 cup Cornstarch
• 3/4 cup Sugar
• 1 teaspoon Lemon zest
• 1 teaspoon Vanilla extract
• to taste Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 230°C.
2. 2Roll out the 1 package of Vegan puff pastry. Using a round cutter or knife, cut out 12 circles, each slightly larger than the cups of a standard 12-cup muffin tin. Carefully press each pastry circle into a muffin tin cup, forming a shell.
3. 3In a medium saucepan, whisk together the 1 can of Canned coconut milk, 1/4 cup Cornstarch, and 3/4 cup Sugar until smooth. Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 5-8 minutes, until the mixture thickens significantly and becomes creamy, coating the back of a spoon.
4. 4Remove the saucepan from the heat. Stir in the 1 teaspoon Lemon zest and 1 teaspoon Vanilla extract until well combined.
5. 5Carefully pour the thickened, creamy mixture into the 12 pastry-lined muffin tin cups, filling each shell about two-thirds full.
6. 6Bake the tartlets in the preheated about 230°C oven for 20-25 minutes, or until the edges of the pastry are golden brown and the tops of the filling are slightly browned and caramelized.
7. 7Allow the tartlets to cool in the muffin tin for at least 15 minutes before carefully removing them. Sprinkle with Cinnamon to taste before serving.

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