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AirFry recipes
128
Vegan Portuguese custard tarts
Preparation time: 60minutes
Serves 12
For the tarts
500ml oat milk
40g potato starch
40g caster sugar
1vanilla pod
Approx. 275g puff pastry
¼tsp. ground cinnamon
For serving
¼tsp. ground cinnamon
Accessories
Muffin tin for 12 muffins
Whisk
Ovenproof dish
Rolling pin
Rack
Preparation
Mix 2tbsp. of oat milk with the potato
starch and set aside. Bring the rest of
the oat milk to the boil with the sugar,
vanilla seeds and vanilla pod. Stir the
oat milk that was mixed with the potato
starch into the boiling oat milk. Bring
the thickened mixture to the boil for
approx.1minute while stirring, then
pour into a bowl, cover and leave to
cool.
Roll the puff pastry into a tight roll, cut
into 12pieces and chill. Take out one
pastry piece at a time and roll out into a
circle with a diameter of approx. 10cm.
Place the circle into a recess of the
muffin tin and press in firmly so there
are no bubbles in the base and the
dough does not protrude out of the
recess. Repeat the process with the
remaining 11pastry pieces.
Fill the recesses max. ¾ with the
custard mixture. Place the muffin tin in
the oven on the baking and roasting
rack and bake the tarts immediately
using the indicated settings. To achieve
the typical flavour, the Portuguese
custard tarts should have a few very
dark spots on top. Dust with cinnamon
before serving.
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