Vegan pasteis de natta recipe

A vegan version of the famous Portuguese tarts recipe prepared by Manon.
We recommend using organic 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


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 with a little cinnamon.

If you have a blowtorch, you can grill the top of the tarts.


Enjoyed warm or cold, vegan pasteis de natta can be kept for 6 days.

If necessary, reheat them a few minutes before tasting for an accentuated treat!