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Vegan pasteis de natta recipe

A vegan version of the famous Portuguese tarts recipe prepared by Manon. We recommend using organic ingredients. Ingredients: 100 ml of maple syrup 125 ml raw cashew nuts 200 gr of silky tofu 15 ml of lemon juice Zest of 1 lemon 15 ml of vanilla extract A hint of saffron (optional) 1 pinch of turmeric powder 3 gr of cinnamon powder 15 gr of cornstarch   About 350 gr of rectangular vegan puff pastry Oil for greasing the moulds Preparation: Step 1: The pastry Soak the cashews overnight or soak them for 30 minutes in previously boiled water. Rinse and drain.   Preheat the oven to 200 ° C (390 ° F) Grease twelve moulds with oil Spread 2 to 3 mm thick puff pastry on a floured surface Cut out 12 circles with a cookie cutter or with a glass. The circles must be bigger than the size of the moulds to adhere well to the bottom and slightly exceed the edges to gather them. Gather and prick the dough into the bottom of the mould with a fork.   Step 2: The filling Place the cashews, the maple syrup, and the tofu in a blender, and mix until smooth. Add the lemon and its zest, the vanilla extract and mix again. Pour everything into a saucepan and cook over medium heat, whisking constantly. In a small container, mix the cornstarch with 15 ml of water and add to the pan and cook until thickened. Remove from heat add saffron and turmeric and let cool Fill the moulds with this preparation   Step 3: Cooking Put in the oven (200 ° C) and cook for 25 minutes, check the cooking. Remove from the oven and sprinkle...