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Threee vegan pasteis de natat stacked on top of each other.

Vegan Pastéis de Nata (Custard Tarts)

This vegan version of the famous Portuguese puff pastry custard tarts is equally delicious. No eggs required.
Prep Time 30 mins
Cook Time 16 mins
Course Dessert
Cuisine Portuguese
Servings 12 servings


For the filling

  • 200 g coconut milk
  • 140 g plain soy yoghurt (½ cup + 1 Tbsp)
  • 120 ml plain soy milk (½ cup)
  • 100 g sugar (½ cup)
  • ¼ tsp ground vanilla
  • ¼ tsp ground cinnamon
  • 30 g cornstarch (¼ cup)
  • tsp Kala Namak (Black Salt), optional

For the crust

  • 300 g vegan puff pastry (6 12x12 cm sheets à 50 g)


To make the filling

  • In a small saucepan combine all ingredients except for black salt.
  • Bring to a boil and cook for one minute or until the mixture (stir constantly) turns into a thick custard.
  • Remove from heat and stir in black salt, if using.
  • Set aside and let cool.

To make the crust

  • While the filling is cooling, preheat the oven to 250°C (480°F) and have a 12 cup muffin tin ready. (You don't have to grease it.)
  • Take the puff pastry from the freezer and thaw it.
  • Place two puff pastry sheets on top of each other and cut into 4 squares.
  • Roll each square into a ball.
  • On a lightly floured surface roll out each ball into a disk with a diameter of 9 cm.
  • Press each disk into the bottom and the sides of a muffin tin.
  • Repeat with remaining puff pastry sheets.
  • Place the filling in a blender and blend until the mixture is creamy.
  • Fill 2 tablespoons of filling into the puff pastry shells.
  • Transfer to the oven and place on upper rack, close to the grill.
  • Bake for 5 minutes, reduce heat to 230°C (450°F) and bake for 11 more minutes.
  • Always keep an eye on your pastries and make sure they don’t burn too much. Some dark spots are desirable though.
  • Remove from heat and let cool completely before removing from the tins.