Vegan Portuguese Egg Custard Tarts (Pastéis de Nata)
(24 pastries)
Pastry ingredients
(for 24 2¼-inch pastry tins)
1¼ C all-purpose flour
¾ C bread flour
¾ C ice water
¼ teaspoon sea salt
¼ teaspoon sugar
1 teaspoon lemon juice
2 sticks chilled Vegan butter (16 T or 1 pound)
Method:
On the night or before.
1. In a stand mixer fitted with a dough hook, mix the flours.
2. In a measuring cup, mix the salt, water, and lemon juice.
3. Add the water 1T at a time to the flour as the mixer mixes. The dough should be soft and fluffy. Do not over mix – the dough should not stick to the edge of the bowl. Place the dough aside to rest for 15minutes in the refrigerator.
4. Prepare the butter. If using sticks, cut them in half, and layer horizontally. Cover in wax paper and roll into a 6-inch square block. The block should be about ¾-inch thick. Use a knife to square the edges.
5. On a well-floured surface, roll the dough into an 8-inch square. The square should be about ¾-inch thick. Use a dough cutter to square the edges. Place the block of butter diagonally on top of the dough.
6. Fold the free triangles of dough over the block of butter, pinching the seams together. No butter is visible.
7. Roll the dough by starting at the edge furthest from you. Make small indentations in the dough like troughs. Next, gently roll the dough away from you. Do this until the dough’s length is three times the original. The dough should have a thickness of ½-inch.
8. Fold the dough into thirds; fold the top toward you, brush off any flour and then fold the bottom third over the top. Brush off any flour. Place the dough in the refrigerator for 5 minutes. Vegan butter, if worked too much tends to soften. The goal is to have an equal distribution of butter and flour.
9. Dust your work surface and place the rectangle lengthwise away from you. Repeat the rolling four more times.
10. After the fifth roll-out, roll the dough to ¼-inch. Do not fold at the end, rather roll the dough into a tight pinwheel. The resulting roll should be about 18-inches with a diameter of 2¼-inches. Cover with plastic wrap and chill the roll in the refrigerator overnight (or 2 hours at a minimum).
11. On the next day, remove the plastic wrap and cup the roll in half, and the halves in half until you have 24 discs.
12. Place the discs over un-greased the pastry tins, keeping the rings horizontal to the counter. Allow the dough to rest for 30 minutes while you prepare the custard.
Custard ingredients
(2 Cups)
1 C unsweetened coconut milk
½ C unsweetened soymilk
½ C light brown sugar
½ C granulated cane sugar (white)
¾ C water
⅓ C all-purpose flour
1 teaspoon seasalt
6 vegan egg yolks (¾ C water & 6 T Vegg Yolk powder)
1 Tablespoon tapioca flour*
Pinch lemon peel or 1 teaspoon vanilla extract
* or 1T of any egg-white substitute; the tapioca is to act as a slight binding, jiggle agent
Method:
1. Pre-heat oven to 500°F.
2. Mix coconut milk and soymilk together.
3. In a medium bowl, prepare Vegg: mix ¾ C water & 6 T Vegg Yolk powder. Stir until smooth.
4. Make a thin paste with ½ C of milk mixture, flour, and salt in a 1-quart pan. Add 1t of remaining milk mixture if too thick.
5. Place remaining milk in 1-quart pan and heat over medium-high, but do not scald milk. Stop heating once hot to the touch. Once it is hot, pour into the paste. Heat at medium-high and simmer for 2-3 minutes; stir until smooth. Remove from heat and keep in a warm place. Rinse out the second pan.
6. Make a simple syrup: place the sugars and water in the just-rinsed 1-quart pan and heat over medium-high until bubbles form (4 minutes). Reduce heat to medium low and stir until sugar has completely dissolved and drips like honey from the spoon (about 3 minutes). Remove from heat.
7. Slowly pour the syrup into the white sauce. While pouring, rapidly whisk the mixture. Place pan on medium-low and simmer for 2-3 minutes. Remove from heat and allow to slightly cool while you prepare the pastry and yolks.
8. Prepare the tins: Push the dough gently into the tins with your thumb after having dipped your thumb in water. Ease the dough along the edges of the pastry tin, careful to have no bubbles. Leave ¼-inch of dough above the rim. Place on a baking sheet and cover with plastic. Cool in refrigerator for 30 minutes.
9. Prepare the yolks and finish the filling: Lightly beat the tapioca powder into the yolks until dissolved with no lumps. Pour the yolks into the liquid mixture and beat fiercely until thoroughly mixed. Add a pinch of lemon peel or vanilla if desired, stir.
Note: do not fill the tins immediately, the waiting allows the yolks to cook fully and to congeal prior to placing in the oven.
10. Remove the lined tins from the refrigerator and using a ladle, ladle in the liquid. Fill the lined tins about ¾ full.
11. Place the tins in the middle rack of the oven and bake for 15-20 minutes. Remove when the pastry is golden brown.