THE MOST AMAZING PORTUGUESE CUSTARD TARTS

INGREDIENTS
CUSTARD

  • 120-150 ml / ½ cup + 1-2 more tbsp maple syrup, adjust to taste
  • 125 g / 1 cup raw cashews, soaked in boiling water for 30 mins
  • 200 g / 7 oz silken tofu (I use Clearspring)
  • zest of 1 lemon + 1 tbsp lemon juice
  • 2 tsp vanilla paste or vanilla extract
  • a pinch of ground saffron (or saffron threads) or a few pinches of turmeric
  • 2 tsp cornflour / cornstarch dissolved in 1 tsp water

REMAINING INGREDIENTS

  • 320 g / 11 oz vegan puff pastry*
  • oil, to grease the baking tin
  • 1 tbsp ground cinnamon mixed with 2 tbsp icing sugar (optional)
THE MOST AMAZING PORTUGUESE CUSTARD TARTS



DIRECTIONS

  1. Place 120 ml / ½ cup of maple syrup and drained cashews in a blender. Process until silky smooth (if the mixture is bitsy, keep on processing, it will get smooth eventually even if you have an average blender like mine).
You can read next instructions at https://www.lazycatkitchen.com/

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