INGREDIENTS (12 tarts):
Vegan custard ingredients:
- 200ml plant-based milk (soy, almond,…)
- 75g icing sugar
- 25g corn starch
- 3 tsp vanilla essence
- 200g full fat coconut milk (roughly 1/2 can)
- 1 roll puff pastry
- 1 tsp cinnamon
Preheat your oven to 180C (360F).
Add all vegan custard ingredients to a pan (apart from the coconut milk) and mix well with a whisk so that there are no lumps.
Then heat up the mixture over a stove at medium to high temperature and stir constantly to make sure it doesn’t burn. Add the 200g of full fat coconut milk (that’s roughly half of a can of coconut milk) and mix in.
After a while the starch will change consistency and will begin to thicken the mix. Keep stirring until you get a custard like consistency. (Tip: if you want to get a bit more of the yellow custard colour then add a tiny bit of turmeric, just a very, very small amount for colour, not for taste)
Then set aside and let cool down completely (otherwise it might boil over when baked).
Then roll out a puff pastry sheet (most of them are vegan). And then tightly roll in the long side again. Cut into halves and then divide the halves again. And finally cut each into thirds.
Push each of them down with either your fingers or your palm to flatten them. Then add to a muffin mould and push up the sides so you get nice little baskets.
Sprinkle a bit of cinnamon on them.
Spoon in the custard into each of them (the custard will have set by now but it doesn’t matter – it’s going to melt again when baked and will look more even).
Bake in the preheated oven for 20 minutes.
Let cool down and sprinkle icing sugar on top or serve warm. Enjoy!