Pastel de nata are a traditional Portuguese pastry, that was originally produced by monks. Its shape resembles a muffin and the crust normally consists out of puff pastry. The filling is based on egg yolks, that are still liquid and creamy after baking.
For my veganized version I tried different options. Let´s start with the crust. For my first attempt I tried to make vegan puff pastry. The result was delicious but not really puffy. I guess I was too impatient. For the second batch I bought puff pastry in the supermarket. The result resembled the original the most. For Christmas I made another batch, that I gave a friend, who is crazy about shortcrust pastry. It was actually the version, I Iiked the most, even though it was not authentic.
If you are in doubt, buy pre-made puff pastry from the store.
The cream was really easy to prepare. I cooked custard, that I infused with a few drops of liquid vanilla. In the end I added some homemade kefir (yogurt does the job as well) since I wanted to imitate the flavor of eggs.
Before serving, dust your vegan pastel de nata with cinnamon and enjoy them with espresso! Bom proveito!
Start with preparing the dough. Mix the ingredients with your hands and knead a soft dough. If it is two crumbly, add some drops of water. Put your dough in the fridge for at least 30 minutes.
Mix two tablespoons of milk with the cornstarch. Bring the rest of the milk to boil. Add sugar, vanilla and cornstarch milk. Keep stirring, until the custard is thick and creamy. In the end add yogurt of kefir.
Take a rolling pin and flatten out the dough. Take a cup, glass or any other circular object and cut out little circles of dough. Put them into muffin pans and after add the custard. Preheat the oven to 180 degrees celsius/350 degrees Fahrenheit and bake the pastry for 25 minutes or until the edges start to look toasted.
Let them cool down and dust them with cinnamon before serving! Bom proveito!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.