Vegan Portuguese Tarts

Method

1. Pre-heat oven to 200˚C fan.
2. Dust the sheet of puff pastry with icing sugar.
3. Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
4. Place each disk into a greased muffin tin and press up the sides to form a cup.
5. Add 2 raspberries to each cup and then place the pastry in the fridge to cool
6. Heat up the 400ml hazelnut milk with the scraped vanilla pod.
7. In a bowl mix the custard powder, scraped vanilla, cinnamon, caster sugar, orange zest, juice and 25ml hazelnut milk and whisk to form a paste.
8. Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
9. Once it thickens allow to cool.
10. Fill each pastry cup with the custard mix, dust with icing and bake in the oven for 15 minutes until the pastry is cooked.
11. Dust with more icing and serve.