Coconut Custard Tarts

Coconut Custard Tarts

Increasingly, we’re hearing about people who have made drastic changes to their diets, for instance becoming lactose-intolerant, but they still love to eat those pastry treats. So for them, here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an excellent companion to that morning espresso…

The Baking Life - Vegan Custard Tarts

Coconut Custard Tarts

BKC Mike
Here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an excellent companion to that morning espresso…
Prep Time 10 mins
Cook Time 25 mins
Course Vegan
Servings 12

Ingredients
  

  • 500 g Ready-made Puff Pastry (vegan, NOT the all-butter kind)
  • 2 tbsp Icing Sugar
  • 230 g Plant-based Yogurt
  • 3 tbsp Golden Caster Sugar
  • 3 tsp Cornflour
  • 250 ml Coconut Milk
  • 2 tsp Vanilla Extract
  • ½ tsp Ground Cinnamon

Instructions
 

  • Preheat oven 200°C.
  • Generously grease a 12-hole muffin tray with dairy-free spread.
  • Lightly dust your work surface with icing sugar and roll out the puff pastry block to a thickness of around 5mm.
  • Cut out 12 circles using an 8-cm round cookie cutter. Press these into the holes of the prepared muffin tray and prick the bottoms of each case lightly with a fork, then put the tray in the fridge to chill while you make the coconut custard.
  • Whisk the yogurt, sugar, cornflour together in a bowl.
  • Pour the coconut milk into a saucepan and stir in the vanilla extract. Heat over a low-medium heat, until simmering, removing it just when it starts to bubble around the edges of the pan; don’t let it boil.
  • Slowly pour the milk, in a steady stream, into the yogurt and sugar mixture, whisking constantly with a balloon whisk to combine. Once you have a smooth custard, return it to the pan and cook over a very low heat, stirring with a wooden spoon, until quite thick.
  • Next, remove the muffin tray from the fridge and pour the custard into the 12 pastry cases, try not to over fill them.
  • Using a small fine-mesh sieve, sprinkle a little cinnamon over the top of each of the tarts.
  • Bake on a high shelf in the oven for 25 minutes, or until the pastry is golden and the custard set.
  • Remove from the oven and leave to cool for 2 minutes in the tin,before transferring the tarts to a wire rack to cool.
Keyword coconut, pastry, sweet, tarts, vegan


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