Vegan Pastéis de Nata
Pastéis de Nata are Portugal’s most famous pastry: flaky, buttery puff pastry shells filled with rich, creamy, golden custard, baked until the edges are crisp and the custard has its signature caramelised speckled top. This 100% vegan version replaces dairy milk, butter, and egg yolks with carefully chosen plant‑based ingredients, keeping the iconic layers, silky custard texture, and perfect balance of sweet, creamy, and warm cinnamon notes that make this treat world‑renowned.
Shared by katty
Time
55 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Vegan Puff Pastry Shells;
- 150 g cold vegan block butter (or coconut oil, chilled solid)
- 250 g all‑purpose flour,, Pinch of fine salt,, 80–100 ml ice‑cold water
- #Vegan Custard Filling;
- 300 ml unsweetened plant milk (oat or soy works best)
- 100 g coconut sugar or caster sugar.. 3 tbsp cornstarch.. 1 tbsp plain flour
- 1 tsp pure vanilla extract.. 1 strip fresh lemon zest.. ½ tsp ground cinnamon (plus extra for dusting)
- Tiny pinch of turmeric (optional, for authentic golden colour)
- 1 tbsp coconut cream
👩🍳 Instructions
- 1
Make pastry: Mix flour and salt. Dice cold vegan butter and rub lightly into the flour until coarse crumbs form. Gradually add ice water, mixing gently until a dough forms — do not overwork. Chill for 30 minutes. Roll out thinly, fold into thirds, turn, and repeat rolling/folding 3 more times for flaky layers. Chill another 20 minutes. Line greased tart moulds with pastry, trim edges, and prick bases lightly.
- 2
Make custard: Whisk cornstarch, flour, sugar, cinnamon, and turmeric in a saucepan. Slowly stir in plant milk until smooth. Add lemon zest and vanilla. Cook over medium heat, stirring constantly, until very thick and glossy. Remove zest, stir in coconut cream, and let cool completely.
- 3
Bake: Preheat oven to 220 °C (425 °F). Spoon the cooled custard evenly into the pastry shells. Bake for 20–25 minutes until the pastry is deep golden and the custard has caramelised brown spots on top.
- 4
Cool & serve: Leave to cool in the moulds for 10 minutes, then transfer to a rack. Dust generously with extra cinnamon while warm — best enjoyed slightly warm or at room temperature.