Vegan Portuguese Tarts

Prep Time

30 min

Cook Time





2 2 tbsp Country Range Custard Powder

120120 g Country Range Frozen Raspberries

½ ½ tsp Country range Ground Cinnamon

1 1 vanilla pod

1 1 pack vegan ready roll puff pastry

1 1 small orange zest and juice

425425 ml hazelnut milk

22 tbsp golden caster sugar

11 tbsp icing sugar (dusting)

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