Vegan Pastéis de Nata

For the pastry, cut the vegan butter into cubes. It must be very cold.

Place the flour, vegan butter, water and salt in the bowl of a stand mixer.

Mix with the dough hook for 1 minute. Do not overmix.

Turn the dough onto a work surface and shape into a ball.

Wrap in plastic wrap and refrigerate for at least 2 hours.

For the filling, place the coconut milk, soy cream, vanilla, cinnamon, turmeric, salt, brown sugar, cornstarch and lemon juice in a saucepan.

Bring to a boil over medium heat, stirring constantly.

Once boiling, cook for 1 minute, stirring.

Remove from the heat and stir in the vegan butter. Set aside.

To assemble, preheat the oven to 450°F (230°C).

Roll out the dough on a clean work surface into a 35 cm × 40 cm rectangle.

Roll up the dough and cut the roll into 12 equal discs.

Place each disc in an aluminum tart tin. Press with your fingers until the dough covers the bottom and sides.

Pour the filling into the pastry shells. Place the tarts on a baking sheet and bake for 20 minutes, or until golden.

Let cool before serving.