🇵🇹 The BEST VEGAN Pastel de Nata Recipe
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- Опубликовано: 8 июл 2024
- Your search ends here with the BEST VEGAN Pastel de Nata recipe (Portuguese custard tart) you can make at home! As a Portuguese Canadian, I am so proud of this version and can’t wait for you to try it! The custard is the perfect texture (not too thick, not too runny). The flavour is just as swoon-worthy as the traditional. They’re deliciously flaky AND I show you how to get the right shape too!
GET THE RECIPE in my 25 Vegan Portuguese Recipes ebook!
BUY YOUR COPY HERE: tastythriftytimely.com/shop/
Not only will you get this pastel de nata recipe but you will also get my vegan versions of:
The beloved bifana (pork sandwich)
Three simple and comforting Portuguese soups
Popular bacalhau (cod fish) main dishes
Rissóis (shrimp patties)
Arroz doce (sweet rice), malassadas (doughnuts), and biscoitos (cookies)
Plus the popular street food tripa de aveiro (sweet crepe)
& more!
Get the NATA TINS used in this video here: amzn.to/3vkX75H
And the ceramic pie weights here: amzn.to/4a7RruU
Visit our website for all our tasty, thrifty, timely recipes: tastythriftytimely.com/
Key Moments:
00:00 Introduction
01:39 Blend the custard
02:48 Thicken the custard
03:40 The pastry
05:02 Shaping & baking the pastry
07:21 Add the custard
08:04 Blacken the custard
10:34 Freeze & reheat
11:02 Recipe Cost
11:51 Coming up next
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Vegan Pastel de Nata (makes 8)
200 g medium firm tofu
¾ cup (180 ml) full fat coconut milk, divided
1 tsp lemon juice
⅛ tsp ground turmeric
¼ cup (60 ml) maple syrup (or sweetener of choice)
3 tbsp (27 g) all-purpose flour
3 tbsp (43 g) organic cane sugar (plus ¾ tsp for dusting)
½ tsp pure vanilla extract
¾ tsp ground cinnamon
200 g vegan puff pastry (1 square of tenderflake pastry)
Find the full method in our ebook linked above!
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#tastythriftytimely #veganportuguesecustardtart #veganpasteldenata
*Our videos include quick cutting and some brief flashes.
Watched the video 50 times, bought the cookbook, spent a silly amount of time finding a torch. Tonight I made them, oh so good! I feel like it will be easier next time. My partner said they were as good as the Belem ones...although my pastry was a bit more blackened that I would prefer. 10 out of 10, highly recommend.
Oh good 😅 I’m so glad you and your partner loved them! They will definitely be easier next time now that you’ve done it once. You can always skip the couple minutes under the broiler next time and just use the torch on the custard if you want to save your pastry from getting too dark. Thank you so much for making them and letting me know they were a hit 🥰
Thank you! Portugal is on my bucket list. My ex brother in law is Portuguese and my sister used to cook a lot of traditional dishes. Loved Bacalhau with potato onion olives and egg.
Oh yum, there are so many variations of bacalhau with all the regional differences! I have three versions in the ebook and there are still so many more! I’m excited for our next video to be a little book reveal and we’ll touch on everything that is in the book!
Well, look who it is!!! You would love Portugal, we go every year! Well, Madeira. Absolutely fantastic country & people
I've seen those other recipes, and I must say that I trust a vegan of Portuguese heritage to do the best job at veganizing these, and it looks like you did! Every older recipe for these that I've seen calls for dusting the pastry with cinnamon before rolling--this could be a regional thing--and some recipes had lemon extract, or a small amount of peel cooked with the custard and then discarded, in them, which strikes me as a Spanishism. But who knows? Thanks for posting 🙂
Oh good I’m glad you’ve seen versions with cinnamon dusted in the pastry. I have also seen a few recipes with lemon so I’m sure a tsp or so of lemon juice in the custard (or the peels as you mention) would add that bit of extra flavour too. I like the bit of vanilla extract for a gentler flavour but maybe next time I make them I’ll try some lemon and see how strongly it comes through. Thank you so much for watching and I’m glad they look tasty!
Wow I just saw your previous Nata video and this got recommended immediately after, thank you so much!
Oh great timing! I’m glad you found that previous video when I finally had my own version out 😅
Thanks, I just got your PDF of Portuguese recipes. I haven’t visited Portugal yet, but I lived in Brazil for a year and a lot of these recipes are familiar to me. Can’t wait to try the recipes.
Oh awesome! Thank you Karen! Keep me posted with what you try and I really hope you enjoy the book!
Wow Kathryn, thanks so much for taking all of your time with trial and error to come up with these. They look amazing and can’t wait to try them, I think you pretty much covered everything that could go wrong and how you fixed it 😊
Perfect! I’m glad it seems like I’ve covered all the bases 😝 I definitely did a LOT of tests!! Let me know how you like them when you can give them a try!!
I have waited for this recipe for so long... I haven't had these in 12 years...
I hope you enjoy them! 🥰
Have you traveled to Portugal? What's your favourite city and favourite thing to eat?!
My mother is 100% Portuguese - her family is from Faial.
Oh cool. Bryan really wants to go to Faial on our next trip to São Miguel. It’s a pretty neat part of the world to come from I think ☺️ all 4 of my grandparents are from São Miguel and my father was born there before they emigrated to Canada.
FINALLY! :-D This was so wonderful to see you and Bryan make! I'm going to buy a copy of the cookbook as soon as I can. :-) I'd do it for the Easter holiday, but I won't have enough change free before then, unfortunately. So, first week of April, I'm in!
Oh thank you so much 🥰 we’re so appreciative of all your support 🤗
@@TastyThriftyTimely My sister brought me some bolos levedos from a local market before the weekend -- with raisins -- and they're just as good as I remembered them being when I had them before. :-) A recipe for vegan bolos levedos (if they're not already vegan, that is) has to be the book, right?
The book design, from the pictures you showed, looks absolutely gorgeous, by the way -- was it a team effort, you and Bryan? :-) From what I could see of the introduction, you brought a personal touch to presenting these recipes as part of your own family's heritage, and you've got a wonderful way with words.
Looking forward VERY much to the full spread you get prepared for next Sunday! :-D
Kathryn these custard tarts look 😋 & awesome. Thanks 👍 for another amazing video and love 🥰 it. Love 💕 Kathryn & ❤ Bryan.
Thank you David 🤗!!
Beautiful - you and the pasteis de nata
Thank you!
So proud of you!!! ❤
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🥰🎉
OMG! I cannot wait to try these. Thank you so much… before giving up eggs, I had such fond memories of going to the waterfront in Belém to get pasteis de nata. Thank you for developing this recipe and sharing with us. I’m heading to your website to get your vegan Portuguese recipes!
Oh amazing! I’ve never been to mainland Portugal so I’ve never had them from Belém! I’m really excited to go one day. Thank you so much for buying the book! I really hope you find some other recipes in there that you’re excited to try!
@@TastyThriftyTimely I bought your e-book and wanted to say congratulations! I love the photos and the explanations. And I'm so excited that you have a recipe for vegan rissóis! YAY! I cannot believe it... So many fantastic Portuguese classics in there. My mum is from Goa and I have family in Lisbon, so I really love Goan and Portuguese cuisine. But I had thought that going vegan would mean never tasting things like rissóis, bacalhau or caldo verde again. I am SO excited to try the recipes in your book! And the natas too, of course!
Oh wonderful! This makes me so happy because I’ve had the same experience of thinking I’d never have those foods again. I really hope you love coming close to the flavours you remember with these versions! Thank you so much again for getting a copy and letting me know you’re excited by the recipes ❤️
Yay! Excited to try the recipes in your e-book :)
Awesome 🥰 thank you so much!! Keep me posted!
Thank you for sharing this video. You are simply a delight to watch and learn from. I’ve been vegan all my life. I’m also Portuguese my family roots coming from Terceira. I will definitely have to try this recipe. Thank you !
Thank you so much ☺️ I’m so glad you enjoyed this video! Vegan all your life wow! I hope you love these when you give them a try ❤️ 🇵🇹
These look so good!! Will have to try them sometime 🤤
Awesome! Let me know how you like them when you do!
Wow I want to try!
You should! If you do… let me know how you like them!
Tried these yesterday, they are delicious 🤤 thank you.
Oh great! I’m glad you finally got to try them and enjoyed them 🥰🎉
For those making it: 3 recipe of custard is equivalent to 40 tarts in muffin tins. That is about 12 tarts filling per recipe (8 crust). To avoid left over, make 2 recipe of the custard filling for 3 recipes of crusts. If you are not using muffin tins, this may not be true.
@@Andrea-kx1mj thank you for this Andrea. I can definitely see there being enough leftover custard that you would only need to double the custard if tripling the crust (it makes sense too that a little less custard fits in the muffin tins than the wider tart tins) 👍🏼
U r amazing keep up da good work I'm going to keep watching
Thank you so much! I’m so glad you’re loving the videos and will keep watching 😊 don’t hesitate to reach out and let us know what recipes or topics would be helpful for you!
Little suggestion for the ebook, put the picture before the recipe, it makes it more appealing.
Thank you for your suggestion Andrea. I tried to upload a new version with the photos first but I’m worried I will create more issues with the shop! I’ll certainly change the order for our next one!
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Do you have a vegan recipe for Bakewell Tart? I'm American, so please include Imperial measurements.
I don’t yet actually! (And you know what… I don’t even know if I’ve ever had one). I have seen plenty being baked on the great British bake off though lol! I’ll put it on my list to try! My default is imperial measurements as well. Recipe cards on my blog give you the option to toggle between imperial or metric and I’ve started including both measurements in my RUclips descriptions for new videos so hopefully both are always easy to find!
Butter in the puff pastry?
You said that the pastry was made with oil?
You filling is interessant. I will try. Here in Nederland we have already vegan puff pastry. ❤
Oh you’re right I misspoke there! This puff pastry is made with oil, not butter. I guess my point still stands though that I don’t find I need to grease my tins because of the amount of oil in the pastry. I’m glad you have a vegan puff pastry option there! I hope you like them when you give them a try!
Push-teysh de nata.
Ahh-vey-roo.
Cuh-rah-lyoo.
Ah thank you. The “vey” in Aveiro is a good reminder. My pronunciation for the last one must be way off because I don’t even remember saying it 🤣 what’s the last one?
Oh! Geeze, now I feel bad. No, the last one is a vulgar interjection typically used in Portuguese to add emphasis when making a point. It's... very inappropriate. Obviously used in jest! Don't use it around your "avós". :) @@TastyThriftyTimely
@@fernandomachado1728 ah yes they definitely didn’t teach me those words!