Coconut Custard Tarts
Here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an excellent companion to that morning espresso...
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.