Vegan Portuguese Baked Custard Tarts - Creamy and Fragrant! | Delia.v Life
If you've ever laid your hands upon a warm, flaky and slightly charred baked egg tart you'd have known bliss. Our secret ingredient to having super creamy and luscious baked egg tarts is tofu! We use pressed tofu in many of our recipe and we always go for Vitasoy's sprouted pressed tofu because it has the least beany taste, which makes it perfect for being a plain canvas for making desserts and pastries! If you experience gas with beans then we are happy to share that Vitasoy tofu is made from sprouted non-gmo soybeans which means that they are easier on our digestive tracts! Yay to less embarrassing farting in public situations!
Furthermore, the inclusion of tofu means that you get an additional boost of complete plant protein from your pastries. Talk about desserts with benefits! Making these baked custard tarts cannot get any easier. We are doing it the "cheat" way here by using ready to roll vegan puff pastry but if you're up for the challenge, do try to make your own! Fresh out of the oven they are buttery, flaky, with a fragant and warm custardy filling. These bites of bliss are the perfect accompaniment for tea. We cannot stress how much love we have for this recipe and we hope that you will try making them at home too!
150g Vitasoy Pressed tofu
200g Coconut milk/ Oat cream/ Soy cream
50g Maple syrup
20g Raw sugar/ Coconut sugar
10g Potato starch
1 tbs Vanilla extract
1/4 tsp Salt
Pinch of turmeric
2 sheets of ready roll puff pastry
1. Blend all ingredients in a blender until smooth and creamy
2. Pour the mixture into a saucepan and heat on medium heat while stirring constantly.
3. Once the mixture has thickened, remove from heat and pass it through a sift to get rid of any lumps.
4. Cover the custard with a piece of cling wrap touching its surface and let it cool for about an hour.
5. Dust the working surface with some flour and stack the two sheets of puff pastry.
6. Tightly roll up the pastry into a log then cut the log into 11 rounds.
7. Roll each round into a disc shape around 8cm in diameter then press the rounds into the muffin tray holes, making sure to cover the sides.
8. Freeze the pastry for 15 mins.
9. Preheat the oven to 210 degrees celcius.
10. Spoon the custard into each pastry case and bake for 15 mins then broil for about 2 minutes to slightly char the surface of the custard tarts.
11. Serve while it is still warm.
We hope you like our Vegan Baked Custard Tart recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!