Pastéis de Belem, also known as pastéis de nata, are a traditional Portuguese pastry. It is believed that Pastéis de Belem were created before the 18th century by Catholic monks at the Jeronimos Monastery in the civil parish of Santa Maria de Belém, hence the name. The filling is basic made of custard cream, so I’ve decided to try and veganize it. Like the “real” ones these cups are sweet and incredibly light. I must warn you though, you are not going to be able to eat only one!
- 1 sheet puff pastry
- 1 pint almond milk
- 3 tbsp light brown
- 1 tsp vanilla paste
- 2 tbsp cornflour
- 2 tbsp water
- Cinnamon to sprinkle
- Open the puff pastry with a rolling pin.
- Using a upside down small glass cut it in 18 to 20 round circles.
- Heat the milk but don’t let it boil stirring in the sugar until it dissolves.
- Mix cornflour and water into a paste then gradually stir into the pan until thickens a bit.
- Add the vanilla extract in the end and let it cool.
Putting the pastry cups together
- Place the circles of pastry in a greased muffin tin.
- Pour in 1 1/2 tbsp of custard cream in each hole.
- Bake it at 200c for 10 minutes or until the pasty is golden brown.
- Sprinkle cinnamon on each pastel and serve it while still hot.
- Soya free