Vegan Portuguese Tarts

Cooking Time

Ingredients

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Ingredients

  •   2 tbsp
  •   Country Range Custard Powder
  • g Country
  •   Range Frozen
  •   Raspberries
  •   1/2 tsp Country
  •   Range Ground Cinnamon
  •   1 Country Range Vanilla Pod
  •   1 pack vegan ready roll puff pastry
  •   1 small orange zest and juice
  • ml hazelnut milk
  •   2 tbsp golden caster sugar
  •   1 tbsp icing sugar (dusting)

Method

  • 1

    Step 1

    Pre-heat oven to 200˚C fan.
  • 2

    Step 2

    Dust the sheet of puff pastry with icing sugar.
  • 3

    Step 3

    Roll the pastry into a tight sausage shape and cut into 12 even sized disks.
  • 4

    Step 4

    Place each disk into a greased muffin tin and press up the sides to form a cup.
  • 5

    Step 5

    Add 2 raspberries to each cup and then place the pastry in the fridge to cool
  • 6

    Step 6

    Heat up the 400ml hazelnut milk with the scraped vanilla pod.
  • 7

    Step 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

    Step 8

    Once the milk is hot pour over the custard mix and then return all the mix back to the pan.
  • 9

    Step 9

    Once it thickens allow to cool.
  • 10

    Step 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

    Step 11

    Dust with more icing and serve.

Ingredients

  • 2 tbsp
  • Country Range Custard Powder
  • 120 g Country
  • Range Frozen
  • Raspberries
  • 1/2 tsp Country
  • Range Ground Cinnamon
  • 1 Country Range Vanilla Pod
  • 1 pack vegan ready roll puff pastry
  • 1 small orange zest and juice
  • 425 ml hazelnut milk
  • 2 tbsp golden caster sugar
  • 1 tbsp icing sugar (dusting)