Pastel de Nata vegano
Vegan custard tart

ingredients

• 1 rectangular, vegan puff pastry (approx. 320 g)

• 2 dl of plant-based milk

• 2 dl vegan cream

• 40 grams of sugar

• grated zest of half a lemon

• 1 pinch of turmeric powder (only for the color, can also be left out)

• 1 vanilla pod

• 40 g cornstarch

• 1 teaspoon cinnamon

• little margarine to grease the muffin pan (pastels can also only be baked in paper cases)

• Powdered sugar or cinnamon for dusting

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preparation

Bring the milk, cream, sugar, lemon zest, turmeric and the scraped-out vanilla pod with pulp to the boil in a saucepan. Mix the cornstarch with a dash of milk and add to the mixture, which should continue to simmer for approx. 1 minute, stirring constantly. Then cover and put in a cool place for at least an hour. Cut the rolled up puff pastry into 12 snails of the same size. Put the snails in the muffin tin and press them down with your fingers so that the hollows are completely filled with batter. Put the cinnamon in each puff pastry well, distribute the cold pudding (only about 3/4 full) and bake the tartlets at 200 ° C for about 20 minutes. Finally, brown for about 5 minutes on high (top) heat. After cooling, dust with powdered sugar or cinnamon.