PASTÉIS DE NATA by Georgia , @abiteofvegan


1 Cup Almond Breeze Unsweetened Almond Milk )

2 1/2 teaspoon corn starch

1 tablespoon vanilla extract

1/4 cup maple syrup

a pinch of turmeric (for colour)

1 roll of vegan puff pastry


  1. Preheat your oven to the hottest setting (between 275°C and 290°C) and grease a muffin tin
  2. In a saucepan over medium heat, whisk the milk, corn starch, vanilla, maple syrup and turmeric until it thickens and reaches a custard consistency. (around 5-7 min depending on your stove)
  3. Once thick remove from the heat and set aside.
  4. Roll your pastry into a long roll and slice into 4cm thick slices
  5. Place the pieces in the muffin tin, roll side up (so you can see the swirl)
  6. Using your fingers (dipped in water) press the pastry down in the middle making a hollow where the custard will sit.  Forming the pastry into a little cup.
  7. Spoon the custard into the pastry leaving a little bit of space at the top because the custard does bubble.
  8. Place the muffin tin in the oven and bake the tarts for 10-15 min until the custard is bubbly and dark and the pastry is crispy and light brown.
  9. Once cooked remove from the oven and allow to cool.
  10. Then remove from the muffin tin and enjoy !!

Additional Notes

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